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Spiced wild rice pilaf
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Ingredients:
  • 900g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 2 zucchini, halved lengthways, cut into 3cm pieces
  • 56.88 gm olive oil
  • 1 small onion, thinly sliced
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1.25 gm ground cinnamon
  • pinch saffron threads
  • 400g wild rice blend
  • 892.50 gm vegetable liquid stock
  • 200g green beans, topped, sliced
  • 62.50 ml toasted slivered almonds
Instructions:
  • Preheat your oven to 180°C and prepare a baking tray by lining it with baking paper.
  • Spread the pumpkin and zucchini on a tray, then generously drizzle with 1 tablespoon of oil. Mix everything well. Roast for 45 minutes, or until beautifully golden and tender.
  • In a saucepan over medium heat, heat the remaining 2 tablespoons of oil. Add the onion and sauté until light golden, about 3 to 5 minutes. Stir in garlic, spices, saffron, and rice, and cook for an additional minute, stirring constantly.
  • Pour in the flavorful stock and bring it to a lively boil. Once boiling, cover the pot, lower the heat to a gentle simmer, and let it cook for 15 minutes. Stir in the beans, cover again, and cook for an additional 5 minutes until the stock is fully absorbed. Take it off the heat and let it sit, covered, for 5 more minutes.
  • Fluff rice with a fork to separate grains, then gently fold in pumpkin and zucchini. Season with a pinch of salt and pepper. Finish with a sprinkle of your favorite herbs.

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