Radish and Butternut Pilaf with Almonds and Greek Yogurt
June 24, 2016
2 tbspOlive oil
1 Onion chopped
3 Cloves garlic sliced
1 tbspCumin seeds
1 tbspFennel seeds
1 tspBlack onion seeds
400 gBasmati rice
400 gButternut squash diced
800 mlHot chicken stock
Salt and pepper
100 mlGreek yogurt
100 gRadishes sliced
100 gRoasted almonds crushed
Small bunch mint roughly chopped
Small bunch coriander roughly chopped
1 Chilli chopped
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.