Allergens
Lactose
SulfietJamie’s Red Pilaf
This pilaf is my version of a recipe by Jamie Oliver. This red rice is bursting with flavour thanks to the gently roasted onions and red peppers. Served alongside are carrots and chickpeas, which I roast with cinnamon, honey, and rose harissa. A refreshing yoghurt dip with feta completes this dish perfectly.
Carrot, red pepper, red onion, lemon, fresh mint, parsley, kidney beans, chickpeas, harissa (contains among others red pepper, red chilli, rose extract, cumin, and coriander seeds), cinnamon, bay leaf, oregano, ras el hanout (turmeric, coriander seeds, paprika, pepper, pink peppercorns, liquorice, ginger, cinnamon, lavender, spearmint, oregano, bay, sage, thyme, saffron), feta made from pasteurised sheep's and goat's milk, Greek yoghurt, basmati rice, brown rice, rose water, tomato purée, baking soda, honey, extra virgin olive oil, red wine vinegar, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, sulfiet.
MicrowaveMarleen's choice
Heat the rice, carrots, and chickpeas loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the feta dip (cold).
Oven — 200°C, 15-30 min
Preheat the rice, carrots, and chickpeas covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the feta dip (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
