Radish and butternut pilaf with almonds and Greek yoghurt
Serves: 4
Ingredients
- 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 butternut squash, diced
- 800ml hot chicken stock
- salt and pepper
- 100ml Greek yoghurt
- 100g radishes, sliced
- 100g roasted almonds, crushed
- small bunch mint, roughly chopped
- small bunch coriander, roughly chopped
- 1 chilli, chopped
Method
- 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 mins. Add the rice and cook for a further 2 mins, stirring all the time. Add the butternut squash and stock, bring to the boil, then simmer. Season and place the lid on the pan and leave to cook for 10 mins or until the stock has been absorbed. Leave to stand for 5 mins. Remove the lid and stir. Top with a spoonful or two of Greek yoghurt and scatter remaining ingredients on top. Serve. (www.loveradish.co.uk)
