Foodkit Recipe
Ray’s Pumpkin and Almond Pilaf with Feta
Serves 6 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Onion (Red) | Peel the onion and finely chop. |
| Carrots | Peel the carrot and remove the ends of the carrot. With the remaining carrot, finely dice. |
| Cumin Seeds | Toast the cumin seeds. |
| Cinnamon Quills | |
| Currants | |
| Roasted Almonds | Chop coarsely. |
| Pumpkin | Peel carefully, seed then cube into 3cm pieces. |
| Ground Turmeric | |
| Organic Vegetable Bouillon | Make up 650ml of vegetable stock for this recipe. |
| Classic Feta Cheese | Use 150g and crumble the cheese. |
| Coriander | |
| Jasmine Rice | Rinse the rice well and drain. |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 12 mins | Heat 3 tablespoons of oil over a moderate heat in a wide saucepan. Add the onion, carrot, cumin seeds, cinnamon stick, 1 teaspoon of salt, currants and almonds. Fry gently, without browning, for 10 minutes or until the onion is soft. |
|---|---|
| Step 2 23 mins | Add the rice, pumpkin, turmeric and vegetable stock. Bring to the boil, cover and turn the heat down to the lowest setting and cook for 20 minutes without uncovering for any reason. |
| Step 3 5 mins | Remove from the heat and let stand without uncovering for a further 5 minutes. |
| Step 4 2 mins | Uncover the rice and and fluff up the pilaf with a fork. Discard the cinnamon stick. |
| Step 5 2 mins | Serve on the plate sprinkled with the feta cheese and coriander leaves. |
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