Carrot and capsicum pilaf
Ingredients
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
Method
- 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.
- Soak rice and quinoa separately and rinse when needed before cooking (soak at least ½ hour)
- Place pistachios, chillies, oregano and mint into a blender and chop, set aside
- Cook rice your preferred way, when 15 minutes to go add quinoa, turmeric, cinnamon, cloves, ginger and garlic.
- Once cooked place into serving dish, add the cooked capsicums, toss through, add spring onions, drizzle with lime juice.
- Top with reserved nut mixture and serve
Thermomix method google: Carrot, capsicum and pistachio pilaf
