go veg­gie

BUT­TER­NUT PILAF WITH AL­MONDS & GREEK YO­GHURT

Closer (UK) - - Food & Drink -

serves 4

4tbsp olive oil 1 onion, chopped 3 gar­lic cloves, sliced 1tbsp cumin seeds 1tbsp fen­nel seeds 1tsp black onion seeds 400g bas­mati rice 400g but­ter­nut squash or pump­kin, diced 800ml hot veg­etable stock 100ml fat-free Greek yo­ghurt 100g radishes, sliced 50g roasted al­monds, crushed 2tbsp chopped mint and co­rian­der 1 chilli, chopped STEP 1 Heat the oil in a pan. Add the onion, gar­lic and cumin, fen­nel and black onion seeds. Cook for 3 mins, stir­ring oc­ca­sion­ally. STEP 2 Add the rice and cook for a fur­ther 2 mins un­til rice is translu­cent. STEP 3 Add the squash or pump­kin and stock. Bring to the boil, then re­duce the heat to a gen­tle sim­mer. Sea­son, cover and cook with­out stir­ring for 10 mins, or un­til all the stock has been ab­sorbed. Turn off the heat and leave for 5 mins to fin­ish cook­ing. STEP 4 Re­move the lid and stir. Top with the yo­ghurt and scat­ter over the radishes, al­monds, herbs and chilli, and serve.

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