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Spiced wild rice pilaf

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings
  • Advanced


  • 900g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 2 zucchini, halved lengthways, cut into 3cm 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
  • 400g wild rice blend
  • 3 1/2 cups Massel vegetable liquid stock
  • 200g green beans, topped, sliced
  • 1/4 cup toasted slivered almonds


  • 1
    Preheat oven to 180°C. Line a baking tray with baking paper.
  • 2
    Place pumpkin and zucchini onto tray. Drizzle with 1 tablespoon of oil. Toss. Bake for 45 minutes, or until golden and tender.
  • 3
    Heat remaining 2 tablespoons 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

Source: taste.com.au


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