One-pan pilaf with butternut squash, apricots and almonds
Ingredients
- 200g/7oz basmati rice, rinsed
- 400ml/14fl oz boiling vegetable stock
- 600g/1lb 5oz butternut squash, peeled and cut into 15mm/⅝in cubes
- 2 leeks, thinly sliced
- 75g/2¾oz dried apricots, halved
- 2 cinnamon sticks, bashed
- 4 cardamom pods, bashed
- 4 cloves
- 1 bay leaf
- 1cm/½in piece fresh turmeric, peeled and thinly sliced, or ½ tsp ground turmeric
- 2.5cm/1in piece fresh root ginger, peeled and thinly sliced
- 1 heaped tbsp butter
- 1 clementine, sliced
To finish
- 100g/3½oz whole blanched almonds
- 1 tbsp butter
- salt
Method
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Preheat the oven to 230C/210C Fan/Gas 8. Put the rice, stock, squash, leeks, apricots, dried spices, turmeric, ginger and butter into a large lidded casserole dish or a roasting tin. Arrange the clementine slices over the top, then cover with the lid, or cover the tin very tightly with foil, and bake for 30 minutes.
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Remove the dish or tin from the oven and keep it covered to steam for 10 minutes.
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Meanwhile, turn the oven down to 180C/160C Fan/Gas 4. Spread the almonds on a baking sheet, add the butter and a pinch of salt, and roast for 8–10 minutes, or until golden brown.
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Serve the rice hot, scattered with the almonds.
One-pan pilaf with butternut squash, apricots and almonds