Pilaf of mixed grains, sweet potato and
fennel with avocado cream
Pilaf
of mixed grains, sweet potato and fennel with avocado cream
·
1 hour
·
Serves 4
·
Easy
Ingredient
•
Sweet potatoes 500g, peeled and cut into chunks
•
Olive oil
•
Balsamic vinegar 1½ tbsp
•
Fennel bulbs 2 small, cut into wedges
•
Wild rice 80g
•
Red quinoa 100g
•
Onion 1, finely chopped
•
Garlic 2 cloves, finely chopped
•
Red chillies 2, seeded and finely chopped
•
Bulgar wheat 100g
•
Chicken or vegetable stock 400ml
•
Avocado cream
•
Avocados 2 ripe
•
Limes 2, juiced
•
Red chilli 1, seeded and finely chopped
•
Garlic 1 clove, crushed
•
Olive oil 1 tbsp
•
Sherry vinegar ¼ tbsp, or more to taste
Recipe
1.
Heat the oven to 190C/fan 170C/gas 5. Put the
potatoes in a roasting tin and toss with 2 tbsp of olive oil, the balsamic
vinegar and season. Cook in the oven for 1 hour.
2.
Add the fennel to the sweet potatoes for the
last 20 minutes of their cooking time, tossing in the juices. Both should be
tender and charred.
3.
Meanwhile, put the wild rice into a saucepan and
cover with water. Bring to the boil and cook for 45 minutes.
4.
Toast the quinoa in a dry frying pan for two
minutes. Put 1 tbsp of oil into a saucepan and fry the onion until soft and
golden. Add the garlic and chillies and cook for 2 minutes, then add the
quinoa, bulgar, stock and season. Bring to the boil, then reduce to a simmer.
Cover and cook for 15 minutes.
5.
Drain the wild rice, rinse in boiling water and
gently fork it into the quinoa and bulgar with the vegetables. Check for
seasoning.
6.
Prepare the avocado just before you want to
serve. Halve, pit and scoop out the flesh, then mash it with the other ingredients
until smooth. Check seasoning. Serve with the pilaf.
