Butternut squash pilaf
Preparation time: 10 minutes
Cooking time: 20 minutes
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 (14oz) basmati rice
400g (14oz) butternut squash, diced
800ml (approx. 11/2pints) hot vegetable stock
Salt and pepper
100ml (31/2fl oz) Greek yoghurt
100g (31/2oz) radishes sliced
100g (31/2oz) roasted almonds crushed
Small bunch mint roughly chopped
Small bunch coriander roughly chopped
1 chilli chopped
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 Add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time. Add the butternut squash 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.
3 Remove the lid and give a gentle stir. Top with a spoonful or two of Greek yoghurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.
Recipe and image courtesy of loveradish.co.uk