insideKENT Magazine Issue 79 - October 2018 | Page 116

FOOD+DRINK
Warming SEASONAL RECIPES
CHUNKY KNITS, BLANKETS ON THE SOFA AND THE CRUNCH OF FALLEN RUST-
COLOURED LEAVES UNDERFOOT CAN MEAN ONLY ONE THING: GLORIOUS AUTUMN
HAS ARRIVED. TIME TO SWITCH FROM SUMMER SALADS TO MORE HEARTY MEALS,
WHICH DOESN’T HAVE TO BE A CHORE. EACH OF THESE MEALS IS A WARMING,
NUTRITIOUS FEAST COOKED USING ONLY SIMPLE TECHNIQUES AND INGREDIENTS
YOU WON’T HAVE TO SEARCH HIGH AND LOW FOR. AAAAND RELAX.
Butternut Pilaf with Almonds
and Greek Yogurt (4)
www.lovethecrunch.com
Ingredients:
• 2tbsp olive oil
• 2tbsp butter
• 1 onion, chopped
• 3 cloves garlic, sliced
• 1tbsp cumin seeds
• 1tbsp fennel seeds
• 1tsp black onion seeds
• 400g basmati rice
• 400g pumpkin 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, roughly
chopped
• 1 chilli, chopped
Method:
1. 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 3 minutes,
stirring every now and then until the
onions are translucent.
2. Add the rice and cook for a further 2
minutes until the rice has also turned
translucent, stirring the rice all the time.
3. Add the pumpkin and stock, bring
to the boil and turn down the heat to a
gentle simmer.
4. Season and place the lid on the pan
and leave to cook without stirring for
10 minutes, or until all the stock has
been absorbed. Turn off the heat and
leave to stand for 5 minutes to finish
cooking.
5. Remove the lid and give a gentle stir.
Top with a spoonful or two of Greek
yogurt and scatter the sliced radishes
and remaining ingredients over the
top. Serve at once.
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