2 2008-07-24T00:00:19+01:00 This is a super easy recipe for left over cooked vegetables. 19 Serves 4 * 2 tablespoons [[olive oil]] * 1 onion, peeled and roughly chopped * 2 cloves of garlic, crushed * [[Salt]] * Ground [[black peppercorns]] * [[250g]] mixed vegetables such as red or green peppers, cored and roughly chopped, carrots, peeled and roughly chopped, butternut squash, peeled and roughly chopped * A little chopped [[herbs|thyme]] * [[500ml]] chicken or vegetable [[stocks|stock]] * [[75g]] grated hard [[cheese]] * A little chopped [[herbs|parsley]] # Preheat the oven to 180°C (350°F) mark 4. Heat the olive oil in a medium ovenproof saucepan or casserole dish and cook the onion and garlic for a few minutes until soft and a little golden. Season with salt and pepper, add the peppers, carrots and butternut squash. # Cook in the oven for 15-20 minutes until golden and tender. Remove from the oven and add the rice, chopped thyme and stock, bring to the boil and season to taste. # Cover with the lid and place in the preheated oven and cook for 15-20 minutes, or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated cheese and chopped parsley just before serving. This is a great recipe for using any leftover vegetables that you have in the fridge. If they have been cooked before they won’t need roasting in the oven, simply add them with the rice at step 3. The pilaff can be moulded into little balls, coated in egg and bread crumbs, shallow fried until golden brown and served with a crisp salad. You can make this a meat recipe by adding 8 boned chicken thighs. Pop them onto the rice, season, drizzle with a little olive oil, cover and cook in the oven at stage 2. false true false false false true false false true 3.014562194663660278090943254415633221 10644 32087.0 2 Related recipes true approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson * White long grain rice is good for salads, and its absorbent qualities go well with sauces and casseroles. * Risotto rice has an incredible capacity to absorb a great amount of cooking liquid and still retain bite, just like paella rice. * When cooked, basmati rice gives a light, fluffy, separate grains perfect to accompany curries or biriyani and pilaff dishes. * Rice can replace breadcrumbs in stuffing’s and a few grains can be added to soups to thicken the broth. * You have to be careful when reheating rice as there is a nasty little bacteria called bacillus cereus which may be present in cereals, particularly rice, and it is resistant to heat. * It's important always to cook rice for a hot dish just as you need it and serve it piping hot. If the rice is for a cold dish, once it's cooked, cool it as quickly as possible and chill within two hours. To do this, drain the rice in a colander, rinse with cold water then tip into a large shallow container. Once it is cold, cover and keep refrigerated for no longer than a day. 12 Rice Great as an accompaniment or for making risotto and pilaff.