Pumpkin Pilaf with Almonds and Greek Yogurt

Serves: 4
PREP: 10 minutes
COOK: 20 minutes

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INGREDIENTS:

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion chopped
  • 3 cloves garlic sliced
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp black onion seeds
  • 400g basmati rice
  • 400g pumpkin diced
  • 800ml hot chicken stock
  • Salt and pepper
  • 100ml Greek yogurt
  • 100g radishes sliced
  • 100g roasted almonds crushed
  • Small bunch mint roughly chopped
  • Small bunch coriander roughly chopped
  • 1 chilli chopped

Method:

  1. Heat the oil and butter in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 minutes, stirring every now and then until the onions are translucent.
  2. Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time.
  3. Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer. Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 minutes to finish cooking.
  4. Remove the lid and give a gentle stir. Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.

Per serving: Calories 719 | Sugar 5.5g | Fat 30.2g | Saturates 7.7g | Salt 0.8g