Spiced Wild Rice Pilaf

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Spiced Wild Rice Pilaf

 

 

900 g (2 lb) butternut pumpkin (squash), peeled, deseeded, cut into

2 cm (3/4 " ) pieces

2 zucchini, halved lengthways, cut into 3 cm (1 1/4 " ) pieces

1/4 cup olive oil

1 small onion, thinly sliced

2 garlic cloves, crushed

2 teaspoons ground cumin

2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

pinch saffron threads

400 g (14 oz) wild rice blend

3 1/2 cups low-salt vegetable stock

200 g (7 oz) green beans, topped, sliced

1/4 cup toasted slivered almonds

 

 

1. Preheat oven to 180 C (350 F).

 

2. Line a baking tray with baking paper. Place pumpkin and zucchini

onto tray. Drizzle with 4 tsp of oil. Toss. Bake for 45 minutes, or

until golden and tender.

 

3. Heat remaining oil in a saucepan over medium heat. Add onion. Cook

for 3 to 5 minutes, or until light golden. Add garlic, spices, saffron

and rice. Cook, stirring, for 1 minute.

 

4. Add stock. Bring to the boil. Cover. Reduce heat to low. Simmer for

15 minutes. Add beans, replacing lid. Cook for 5 minutes, or until

stock has been absorbed. Remove from heat. Stand, covered, for 5 minutes.

 

5. Stir rice with a fork to separate grains. Stir in pumpkin and

zucchini. Season with salt and pepper. Sprinkle

 

 

Serves 4.