Diana Henry’s pilaf of mixed grains, sweet potato and fennel
- January 2015
- Serves 4 as a main or 6-8 as a side
- Hands-on time 1 hour, oven time 1 hour
For a hearty vegetarian dinner, try Diana Henry’s pilaf recipe – made with mixed grains, sweet potato and fennel, served with an avocado cream.
- 30.7g (5.4g saturated)
- 78.7g (13.6g sugars)
The quinoa doesn’t have to be red, but it does look good if you can find it.
This pilaf recipe works as a side dish with meat, or as a spicy main-course vegetable dish served with plenty of fresh salad leaves.
Prepare the pilaf when you have a little more time at the weekend, then use it up during the week for lunches.
Health editor Anne Montague says: “Wholegrains such as wild rice, quinoa and bulgur wheat help to protect against diabetes, keep the gut healthy and lower cholesterol and blood pressure. A wholegrain-rich diet may help control weight, too – researchers found women who ate a diet containing lots of wholegrains were less likely to gain extra pounds, probably because grains keep you feeling full for longer than simple carbohydrates such as potatoes and white pasta.”
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