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Roast Vegetable Pilaf – Freezer Meals

They necessity is the mother of invention and lately I have been having to make time. One of those ways is by creating freeze ahead recipes, that way I have healthy food in the freezer ready to go so I do not have to compromise on what is on my plate. Sometimes people can feel a little intimidated about what they can and cannot freeze. They are also worried that commercial freezing processes freeze things rapidly and they will not do the food justice at home. Whist this should be taken into consideration there is still a huge amount you can successfully freeze at home.
With this roast vegetable pilaf let me tell you that you have to be very careful with rice. First of all you must let the rice cool completely, then chill overnight in the fridge before freezing. When you come to reheat the rice defrost it overnight in the fridge. This dish is best heated in a wok or frying pan, but however you choose to reheat the rice make sure it is piping hot all the way through we don’t want anyone to get ill.
This recipe makes 6 servings.
you will need;
1 celeriac
1 head of broccoli
5 carrots
4tbsp vegetable oil
300g rice
150g red lentils
2 onions, sliced
4 green cardamom pods, split
3tsp turmeric
1 vegetable stock cube
3tsp coriander seeds
1tbsp black onion seeds
4tsp cumin seeds
3tsp yellow mustard seeds
1tbsp dried coriander leaves
  1. Soak your rice for 3 hours and then rinse until the water runs clear. Boil the rice with the lentils and a stock cube until just about cooked. Leave it slightly to the bite.
  2. Pre-heat the oven to 200C. Peel and cube the celeriac and the carrots. Season with salt and pepper and coat with1tbsp vegetable oil. In a second baking dish add the broccoli, season and coat with 1tbsp vegetable oil. The broccoli will finish roasting much quicker than the other veg so that is why it needs to be in a separate dish.
  3. In a deep sided frying pan/large saucepan heat the remaining oil and add the onions, cook on a low heat until soft.
  4. Once soft drain remove from the pan with a slotted spoon. Place the seeds into the pan and fry on a medium heat until they begin to make a popping sound. When this happens return the onions to the pan along with the turmeric and coriander.
  5. Add to this the drained rice and lentil mixture and the roasted vegetables. Stir until everything is fully coated in the spice mixture.
  6. When the rice is fully cooled transfer to containers. I used 3 tubs, 2 portions in each but you divide it how you are going to use it. Leave these containers in the fridge overnight. Then in the morning you can transfer them to the freezer. Freeze for up to 3 months. I find that heating this in a wok with a little oil is best and remember to make sure the rice is piping hot all the way through before serving.


September 15, 2014
September 19, 2014



  1. Reply

    Zola Spud

    September 17, 2014

    I can't bear celeriac/celery – do you think butternut squash or similar would work? Think it would be nice served with some toasted nuts and/or seeds would be nice too.

  2. Reply

    Nicolette Lafonseca-Hargreaves

    September 18, 2014

    The toasted nuts are a great idea. I feel the squash would be a little too mushy, maybe try parsnips?

    Have fun and let me know what you decide upon xo