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Pumpkin & coriander rice

Pumpkin & coriander rice

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.

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HealthySource of vitamin A1 of your 5 a day
  • Serves4
  • CourseAccompaniment
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

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  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


1,418kJ/ 337kcals



Saturated Fat












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