Butternut pilaf

Butternut pilaf recipe from Love Radish

A healthy dinner that is sure to fill you up – Butternut pilaf with almonds and coconut yoghurt.

Butternut pilaf

Butternut pilaf

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 702 kcal
Author Love Radish


  • 4 tbsp olive oil
  • 1 onion, peeled, chopped
  • 3 garlic cloves, peeled, sliced
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp black onion seeds
  • 400 g basmati rice
  • 400 g pumpkin, diced
  • 800 ml (1 1/2 pint) hot gluten-free vegetable stock
  • salt and freshly ground black pepper
  • 100 ml coconut yoghurt
  • 100 g radishes, sliced
  • 100 g roasted almonds, crushed
  • a small bunch of mint, roughly chopped
  • a small bunch of coriander, roughly chopped
  • 1 chilli, chopped


  1. Heat the oil in a large saucepan with a tight-fitting lid. Add the onion, garlic, cumin, fennel and black onion seeds. Cook for 3 minutes, stirring occasionally until the onions are translucent. Add the rice and cook for a further 2 minutes, stirring, until the rice has also turned translucent.

  2. Add the pumpkin and stock, bring to the boil, then turn down the heat to a gentle simmer. Season and cook without stirring, covered, for 10 minutes, or until 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 coconut yoghurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.

Nutrition Facts
Butternut pilaf
Amount Per Serving
Calories 702 Calories from Fat 255
% Daily Value*
Fat 28.3g44%
Saturated Fat 3.6g23%
Sugar 7.6g8%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the December 2019 issue of Gluten-Free Heaven magazine

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