Carrot and capsicum pilaf



1 red capsicum – thin strips
1 yellow capsicum – thin strips
2 carrots – thin strips
1 pinch black pepper
2 tsp salt
3 tbl coconut oil
80gm pistachio nuts
2 fresh long red chilli
4 sprigs fresh oregano
3 sprigs fresh mint
100gm quinoa
120gm brown rice
80gm wild rice
1 tsp ground or fresh turmeric
1 cinnamon quill
3 whole cloves
6 spring onions – chopped
2 garlic cloves – chopped
1 tbls ginger – crushed
1 lime juiced / essential oil drops




  1. Preheat oven to 200oC. Place capsicums and carrots onto a baking tray, season with pepper and salt, add oil and toss through. Roast for 20 mins or until cooked.
  2. Soak rice and quinoa separately and rinse when needed before cooking (soak at least ½ hour)
  3. Place pistachios, chillies, oregano and mint into a blender and chop, set aside
  4. Cook rice your preferred way, when 15 minutes to go add quinoa, turmeric, cinnamon, cloves, ginger and garlic.
  5. Once cooked place into serving dish, add the cooked capsicums, toss through, add spring onions, drizzle with lime juice.
  6. Top with reserved nut mixture and serve


Thermomix method google: Carrot, capsicum and pistachio pilaf