One-pan pilaf with butternut squash, apricots and almonds
Perfect rice, every time – I love the simplicity of this dish. The fragrance of orange and spices is out of this world! To make it vegan, use dairy-free spread instead of the butter.
Each serving provides 526 kcal, 15g protein, 65g carbohydrates (of which 18g sugars), 21g fat (of which 5g saturates), 8.5g fibre and 0.7g salt.
- 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
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.
Remove the dish or tin from the oven and keep it covered to steam for 10 minutes.
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.
Serve the rice hot, scattered with the almonds.
Feel free to substitute other vegetables, and if you can’t get dried apricots, any dried fruit will work – raisins, prunes, sultanas or dates.