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Submit a RecipeVegetable Tagine On Lemon Rice
Nutricia
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Total cooking time : 40 minutes
Servings : 4
Ingredients
- 1 tbsp olive oil
- 4 garlic cloves, crushed
- 2 tsp ginger, grated
- 2 onions, chopped
- 3 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 2 medium carrots, chopped
- 400 g butternut pumpkin, chopped
- 1 tin (400g) diced tomatoes
- 1 tbsp tomato puree
- 2 tbsp honey
- Salt and pepper, to taste
- 500 g Loprofin Rice
- 4 tbsp olive oil
- 1 lemon juiced
- 2 cubes vegetable stock
- Salt and pepper, to taste
- 1 tbsp coriander, chopped
- Lemon wedges, to serve
Method
- Heat a large pan and add the olive oil, garlic, onions, ginger, and the spices. Season with salt and pepper, and stir and cook over a low heat, with the lid on, for about 10 minutes until the onions have softened.
- Add the carrots, butternut squash, along with the tomato puree, chopped tomatoes and honey. Cook with the lid on for about an hour stirring every now and then.
- Remove the lid, and continue cooking for 20-30 more minutes, on a very gentle heat, until the tagine has thickened and the vegetables are tender. Season to taste.
- For the Lemon Rice: place the Loprofin Rice in a bowl and add 3 tbsp olive oil and the lemon juice, and mix well.
- Bring a large saucepan of water to the boil. Add a tbsp of oil and when the water is boiling vigorously add the Loprofin Rice and keep stirring until the water returns to the boil. Add the stock cubes and season with salt and pepper. Leave to cook for about 10 minutes, stirring occasionally. Once cooked drain the rice and rinse well. Stir through the chopped coriander.
- Serve with a wedge of lemon.
