Pumpkin Pilaf with Almonds, Pomegranate & Mint

I love a one-pan dinner and especially one that’s as simple as a pilaf. I make different versions of this at least once a fortnight. Sometimes I use cauliflower and sprinkle it with crumbled feta and other times I add chorizo and red capsicum. Whatever ingredients you have in the fridge, this is a great way to use them up.


What you’ll need:
30g flaked almonds
70g butter
2 shallots, finely chopped
1 clove garlic, minced
2 tsp ground cumin
2 tsp ground coriander
400g pumpkin, peeled & cut into 2cm cubes
2 cinnamon sticks
2 cups basmati rice
4 cups vegetable stock
½ tsp salt
pomegranate seeds & fresh mint leaves, to serve

What to do:

Heat a large frypan over medium heat and toast almonds, tossing, for 2-3 minutes until golden, transfer to a plate.

Return frypan to heat and add butter. Add shallots and cook for 4-5 minutes until soft. Add garlic, cumin, coriander and stir for 1 minute until fragrant. Add pumpkin, cinnamon sticks and rice. Cook for a further 2 minutes, stirring, until rice is translucent and coated with butter. Add stock and salt, cover with lid and simmer gently for 12 minutes until pumpkin and rice are tender. Remove from heat and allow to stand covered for 10 minutes before fluffing with a fork. Sprinkle with toasted almonds, pomegranate seeds and fresh mint. Serve.

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