Hal­loween Pump­kin Pilaf with Almonds and Greek Yogurt

The won­der­ful­ly fra­grant smell of the onions and spices cook­ing will real­ly get you in the mood for food with this deli­cious pilaf. This is a quick easy recipe to make and the result­ing dish is warm, com­fort­ing and packed full of vit­a­mins and good­ness. This is a great meal for all the fam­i­ly – though you may like to serve the youngest in the fam­i­ly before scat­ter­ing the chopped chilli on top!

Serves: 4
Prepa­ra­tion time: 10 minutes
Cook­ing time: 20 minutes

Shopping List

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion chopped
  • 3 cloves garlic sliced
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp black onion seeds
  • 400g basmati rice
  • 400g pumpkin diced
  • 800ml hot chicken stock
  • Salt and pepper
  • 100ml Greek yogurt
  • 100g radishes sliced
  • 100g roasted almonds crushed
  • Small bunch mint roughly chopped
  • Small bunch coriander roughly chopped
  • 1 chilli chopped

Serves : 4

Difficulty : medium

What to do:

Heat 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.

Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time. Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer.

Season 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.

Remove the lid and give a gentle stir. Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.

Recipe courtesy of loveradish.co.uk

Pumpkins grown sustainably to LEAF Marque standards are produced by Barfoots (https://www.barfoots.com/) and can be purchased in Sainsbury's and Waitrose stores across the UK.