Butternut pilaf recipe from Love Radish
A healthy dinner that is sure to fill you up – Butternut pilaf with almonds and coconut yoghurt.
- 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
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.
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.
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.