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 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 non-stick baking paper. Place pumpkin

(squash) and zucchini onto tray. Drizzle with 4 teaspoons of oil.

Toss. Bake for 45 minutes, or until golden and tender.

 

3. Heat remaining 8 teaspoons oil in a saucepan over medium heat. Add

onion. Cook for 3 to 5 minutes, or until light golden.

 

4. Add garlic, spices, saffron and rice. Cook, stirring, for 1 minute.

 

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

15 minutes.

 

6. Add beans, replacing lid. Cook for 5 minutes, or until stock has

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

 

7. Stir rice with a fork to separate grains. Stir in pumpkin (squash)

and zucchini. Season with salt and pepper. Sprinkle with almonds.

 

 

Serves 4.