Root vegetable rice

• carrots↗250g g

  sliced at an angle

• parsnips↗250g g

  sliced at an angle

• olive oil↗1 tbsp tbsp
• coriander seeds↗½ tsp tsp

  lightly crushed

• butter↗80g g
• small onions↗2
• short vermicelli↗100g g

  (available from Middle Eastern shops or online, or break vermicelli nests into small pieces)

• white rice↗300g g

  rinsed and drained

• pinch of saffron
• chicken stock↗500ml ml
• flat-leaf parsley↗½ small pack

  chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180 fan/gas 6. Put the carrots and parsnips in a roasting tin and drizzle with the olive oil. Sprinkle over the coriander seeds, season well and bake in the oven for 25-30 mins until cooked through and starting to turn golden brown at the edges. Remove from the oven and set aside somewhere warm.

2. 2

   Meanwhile, melt the butter in a large saucepan and add the onions. Fry for 2-3 mins until starting to soften, then add the vermicelli and cook until golden. Add the rice, saffron, stock and 500ml water. Cover with a lid. Bring to the boil, then reduce the heat and cook until the liquid has been absorbed, about 20 mins. Add the roasted carrots and parsnips, scatter the parsley over and serve.