June 24, 2016
1Heat 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.
2Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time.
3Add the butternut squash and stock, bring to the boil and turn down the heat to a gentle simmer.
4Season 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.
5Remove the lid and give a gentle stir.
6Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top.
7Serve at once.