St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Versatile Vegetable One Pot

A delicious and versatile stew made with seasonal root vegetables

 

celeriac, celery roots, knob celery

Recipe Ingredients

½ small onion

200g versatile root vegetable – peeled & diced 1-2cm – mixture of 2–3 root vegetables such as: carrots, swede, turnips, celeriac, beetroot etc.

1 clove garlic
2 tsp smoky creole spice blend

100g rice – washed and rinsed in cold water 3 times – basmati or long grain are best for this dish

200 ml water

1 handful green vegetable – such as: spinach, kale, cabbage, broccoli, asparagus – chopped

Optional Extras

hummus, pitta breads, salad, feta cheese, paneer, haloumi, butter beans

Method

Prepare vegetables as described.
Place onion into saucepan with a little oil and cook over medium heat until soft (3-4 mins).
Add diced vegetables and cook until they start to soften (3-4 mins).
Add garlic and cook out for a minute before adding the spices and cooking for a minute or stirring frequently to avoid them smoking.
Now add the rice, water and leafy greens, bring everything to a boil, then reduce to a low simmer, stir well and cover with a lid. Keep on cooking until rice is tender (12 – 15 mins) stirring occasionally – if all liquid is absorbed before the rice is tender add a little extra water and continue cooking further.
Check for seasoning adding more salt and pepper as desired.
Serve with any optional extras you may have.

Recipe Print-Out

 

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