A beautiful fruity pilaf from The Self-Care Cookbook made with protein-rich quinoa instead of rice. Chestnuts are high in folic acid and are packed with B-vitamins, which support our brain function. The dried nuts and fruit add so much flavour and wonderful, jewel-like colours, as well as boosting vitamins and protein levels. It’s lovely served with a spoonful of plant-based natural yoghurt.
PREP 15 minutes
COOK 30 minutes
a glug of olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
150g butternut squash, peeled and cut into small chunks
150g chestnut mushrooms, sliced
200g vacuum-packed chestnuts, chopped
2 tsp sweet smoked paprika
2 tsp dried oregano
2 tbsp tamari
500ml veggie stock
sea salt and freshly ground black pepper
zest and juice of 1 lemon
a bunch of parsley, finely chopped
100g dried cranberries
100g dried apricots, chopped
150g mixed nuts (e.g. walnuts, cashews, hazelnuts and brazil nuts), chopped
1. Heat some olive oil in a large frying pan set over a medium heat. Add the onion, garlic and butternut squash and fry for 5–10 minutes, until the onion is soft and the squash has a little bit of colour.
2. Add the chestnut mushrooms and fry for a couple of minutes, then add the chestnuts, quinoa, smoked paprika, oregano, tamari and stock. Season well with salt and pepper, and simmer for 15 minutes, until the veggies and quinoa are soft.
3. Remove the pan from the heat and stir through the lemon zest and juice, the parsley and dried fruit and nuts.
The Self-Care Cookbook by Gemma Ogston is published by Vermilion (£14.99).