Carrot, capsicum and pistachio pilaf

Carrot, capsicum and pistachio pilaf

4.4 50 rating

Prep. 20 min

Total 1 h

4 portions

Ingredients

red capsicum cut into strips (0.5 x 5 cm)
1
yellow capsicum cut into strips (0.5 x 5 cm)
1
carrots cut into strips (0.5 x 5 cm)
2
ground black pepper to season
1 pinch
salt
1 tsp
coconut oil (liquid state)
3 tbsp
shelled unsalted pistachio nuts
80 g
fresh long red chillies trimmed, deseeded if preferred and cut into halves
2
fresh oregano leaves only
4 sprigs
fresh mint leaves only
3 sprigs
quinoa
100 g
brown basmati rice
120 g
wild rice
80 g
filtered water
1000 g
ground turmeric
1 tsp
cinnamon quill
1
whole cloves
3
spring onions/shallots trimmed and cut into thirds
6
garlic cloves
2
lime juiced, to taste
1

Difficulty

easy

Nutrition per 1 portion

Protein 17.3 g

Calories 2697.3 kJ / 642.2 kcal

Fat 28 g

Fibre 20.2 g

Carbohydrates 71.1 g

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Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

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