Diana Henry's recipe is a pilaff. The rice cooks in the steam created by boiling it at the beginning. You can use other vegetables and spices to make different versions. If you don’t already do this, it’s a useful technique to know.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
2 tbsp olive oil (or whatever oil you prefer)
10g unsalted butter
400g prepared weight pumpkin or squash, deseeded and peeled, cut into 2cm chunks
1 small onion, finely chopped
2 clove/s garlic, grated to a purée
1 cinnamon stick, broken in ½
2 unwaxed limes, finely grated zest of 1, juice of 1-2
225g Essential Basmati Rice
750ml vegetable or light chicken stock
4 salad onions, trimmed and chopped
1 green chilli, halved, deseeded and finely sliced
10g coriander leaves, chopped
Method
Heat ½ the oil and the butter in a large
saucepan and add the pumpkin or squash.
Cook over a medium heat for about 5 minutes,
until coloured all over but not cooked through.
Remove to a bowl using a slotted spoon.
Add the onion to the pan and cook for
3-4 minutes, until pale golden. Add the garlic and cinnamon and cook for 2 minutes more
while you stir. Add the lime zest, put the
pumpkin back in and add the rice. Gently stir
things together, season, then pour on the stock.
Bring to the boil and boil hard, until the liquid
has disappeared and the surface of the rice is
pitted. When this happens, wrap the lid in a tea
towel and put it on the pan, ensuring none of
the cloth is hanging over to catch on the flame.
Leave to rest for 15 minutes. Don’t stir the rice
during this time but keep the heat low.
Meanwhile, heat the remaining 1 tbsp oil in
a small frying pan and fry the salad onions and
chilli for a few minutes. Take the rice off the
hob and remove the cinnamon. Add the juice
of 1-2 limes, to taste, the salad onions and
chilli. Fork the rice through gently and season.
Garnish with coriander, then serve with the
chilli sausages.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,418kJ/ 337kcals
Fat
11g
Saturated Fat
2.8g
Carbohydrates
51g
Sugars
7.7g
Fibre
4.5g
Protein
6.7g
Salt
0.1g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot