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For the herb sauce

Nutrition: per serving (10)

  • kcal326
    low
  • fat9g
  • saturates2g
  • carbs52g
  • sugars20g
  • fibre8g
  • protein7g
  • salt0.4g
    low
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Method

  • step 1

    Soak the rice in water for 1 hr, then rinse in a sieve until the water runs clear. Heat oven to 200C/180C fan/gas 6. Bring a large saucepan of water to the boil with the stock cube in it. Add the rice and lentils, and simmer for 5 mins until just beginning to soften on the outside. Drain well.

  • step 2

    Toss the chunky parsnips with 2 tbsp of the oil, the orange zest, 1 tsp of the cumin seeds and plenty of seasoning in a roasting tin. Roast for 30 mins until golden, then drizzle with honey and roast for 5-10 mins more.

  • step 3

    Meanwhile, heat 1 tbsp of the oil in a wide flameproof casserole or deep pan. Fry the onions until softened and browned. Stir in the remaining cumin with the rest of the spices and cook for 1 min, then add the grated parsnips and raisins, and cook for 1 min more. Turn the heat right down and stir in the rice mixture and lemon zest with plenty of seasoning.

  • step 4

    Melt the butter and remaining 1 tbsp oil in the big saucepan you cooked the rice in. Tip in the rice mixture and roughly flatten the surface. Poke 3 steam holes in the rice with the handle of a wooden spoon. Cover the pan with a tea towel, then put on the lid. Cook for 20-25 mins more, making sure the heat stays quite low.

  • step 5

    To make the herb sauce, whizz all the ingredients to a salsa-like mix. Spread the rice on a serving platter, breaking up any crispy chunks from the bottom. Top with the roasted parsnips and herb sauce, and serve with some yogurt, if you like.

Recipe from Good Food magazine, October 2012

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Comments, questions and tips (11)

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Overall rating

A star rating of 3.4 out of 5.15 ratings

Spuzzell

Far too lemony and acidic in the pesto/sauce and nowhere near enough flavour in the pilaf, which would hugely benefit from oven baking rather than stove top.

It's also a lot of time and effort for a really uninteresting dish.

I wouldn't bother, honestly.

If you do make this, I reccomend using…

SamMangham

It’s fine. It’s not worth the amount of effort it takes to cook it.

hollywoozle

I’m hesitant to rate the recipe as I didn’t follow it to the letter (and would be unfair to give a star rating when I changed it a bit), however mine was pretty similar and totally delicious. I didn’t soak the rice before starting and I cooked the rice and lentils a bit longer in the first stage,…

Sarah Neighbour avatar

Sarah Neighbour

A star rating of 2 out of 5.

It’s just not a great recipe - the result simply does not justify the huge number of ingredients that go into it, or the time it takes to make. It is too lemony - and I love lemon. You really need to be hyper organised before you start or your rice will go to mush. Some good ideas and combinations,…

ReganH

A star rating of 3 out of 5.

Not bad, in fact quite nice but needs to go wth some greens or maybe fried fish. Frankly too much of a faff to ever make again. Just didn't warrant all soaking of the rice, the various steps, pans, 4 different fresh herbs and trying to follow an appallingly written recipe! Not sure it was worth it.

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