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!
Preparation time: 10 minutes
Cooking time: 20 minutes
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.