Wednesday, April 13, 2011


Made this originally for the Mammy Day feast and it was yummier than expected so here it appears for lunches. If your feeling decedent it would be really good with any blue cheese of your choice crumbled over it. Again I used my slow cooker for this (it’s just so handy) but it can also be done on the hob; just bring the stock to the boil with the rice and stuff and keep an eye on it, adding more water if needed until the rice is cooked. This could be made with any combination of nuts and fruit; whatever your favourite is, or for me, whatever is in the press!

Pistachio and Apricot Pilaf with Roasted Squash

½ Squash,
1 Leek, sliced finely,
2 Handfuls roasted and salted Pistachios,
1 Handful toasted sunflower seeds,
5oz Easy-cook Brown Rice,
1 Handful Dried Apricots, chopped,
¾ Litre Vegtable Stock,
3 Cloves,
1 Bay leaf,
1 Small Cinnamon stick,
1 Tablespoon Tomato Puree.

- Get the squash into the oven first. Peel and slice, drizzle over a little olive oil and roast until cooked, about 20 minutes at 180. Once done, remove and allow to cool.
- Meanwhile saute the leeks, until soft. Stir in the rice, spices, nuts, seeds and apricots then the puree and the stock, bring to the boil and transfer to the slow cooker. Cook on Low for 2 ½ hours.
- When the rice is done add in the squash and remove the bay leaf and the cinnamon stick (feel free to try and fish out the cloves too but I never bother). Bon Appetit!

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