Waitrose and Partners
Swede & sweet potato pilaf

Swede & sweet potato pilaf

Warmed by gentle spice and packed with herbs, this puts a Middle Eastern spin on a Northern European winter root. Serve with a dollop of thick yogurt on top, if liked.

4 out of 5 stars(4) Rate this recipe
Gluten freeVeganVegetarianHealthyLow in saturated fat
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • Plusstanding

Ingredients

  • 200g basmati rice
  • 350g swede, peeled and cut into 1cm cubes
  • 250g sweet potatoes, peeled and cut into 1cm cubes
  • 7 tbsp olive oil, plus extra for drizzling
  • tsp fine sea salt
  • tsp ground cumin
  • 2 red onions, finely chopped
  • 2 clove/s garlic, crushed
  • ¼ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 1 tsp ground allspice
  • 450ml Cooks’ Ingredients Vegetable Stock
  • 1 orange (scrubbed), zest and juice
  • 25g pack coriander, leaves roughly chopped
  • 20g pack dill, leaves roughly chopped
  • 30g pomegranate seeds

Method

  1. reheat the oven to 220°C, gas mark . Put the rice in a sieve and rinse under cold running water for 1 minute. Set aside to drain. Arrange the swede and sweet potatoes in a roasting tin, add 2 tbsp oil, 1 tsp salt and 1 tsp cumin, then toss together until everything is well coated. Roast for minutes, turning halfway, until the veg is tender.

  2. Meanwhile, heat 2 tbsp oil in a saucepan that has a lid. Add the onions and remaining ½ tsp salt; cook over a medium heat for 10 minutes until soft and starting to brown a little. Add the garlic, spices and 2 tbsp more oil and stir over the heat for 1 minute.

  3. Stir in the drained rice, then add the stock and ½ of the orange zest. Bring to a simmer, cover tightly with the lid and cook over a low heat for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes more. Fluff up the rice with a fork, then fold in the roasted roots, orange juice and the remaining 2 tbsp oil. Season, if needed, then mix in most of the chopped herbs. Divide among plates, scatter with a few pomegranate seeds, plus the remaining orange zest and herbs. Splash with a drizzle more oil to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,373kJ/ 568kcals

Fat

29g

Saturated Fat

4.2g

Carbohydrates

65g

Sugars

15g

Fibre

7.1g

Protein

7.6g

Salt

2.1g

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