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 yogurt
- 100g radishes, sliced
- 100g roasted almonds, crushed
- small bunch mint roughly, chopped
- small bunch coriander, 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 3mins, stirring every now and then until the onions are translucent.
- Add the rice and cook for a further 2mins until the rice has also turned translucent, stirring all the time. Add the butternut squash and stock, bring to the boil and simmer.
- Season and place the lid on the pan and leave to cook without stirring for 10mins, or until all the stock is absorbed, turn off the heat and leave to stand for 5mins. Top with a spoonful or two of Greek yogurt and top with the remaining ingredients. Serve.
