Butternut Squash And Lentil Pilaf Recipe

Name: Butternut Squash And Lentil Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 1 None medium butternut squash (about 2 1/4 lbs), peeled, deseeded, andcut into 1/2-inch pieces; 1 None large eggplant (about 1 lb), cut into 1/2-inch pieces; 2 cups plus 7 tsp basmati rice; 1 tbsp butter; 1 None large onion, thinly sliced; 3 cloves garlic, minced; 3 tsp finely grated fresh ginger; 3 tsp ground coriander; 2 tsp cumin seeds; 3 cups vegetable stock; 15 oz can green lentils, rinsed, drained; 4 oz feta, crumbled; 2 tbsp small fresh mint leaves

Servings: persons

3 tbsp olive oil
1 None medium butternut squash (about 2 1/4 lbs), peeled, deseeded, andcut into 1/2-inch pieces
1 None large eggplant (about 1 lb), cut into 1/2-inch pieces
2 cups plus 7 tsp basmati rice
1 tbsp butter
1 None large onion, thinly sliced
3 cloves garlic, minced
3 tsp finely grated fresh ginger
3 tsp ground coriander
2 tsp cumin seeds
3 cups vegetable stock
15 oz can green lentils, rinsed, drained
4 oz feta, crumbled
2 tbsp small fresh mint leaves

1
Heat 1 tbsp oil in a large, non-stick skillet over high heat. Add squash and cook, tossing occasionally, for 10 mins, or until browned and tender. Remove from pan and set aside. Repeat with another tbsp oil and the eggplant.
2
Place the rice in a sieve and rinse under cold running water until the water runs clear.
3
Heat butter and remaining oil in a medium heavy-based saucepan over medium heat and cook the onion, stirring, for 10 mins, or until onion is softened and lightly browned. Add the garlic, ginger, coriander and cumin and cook, stirring, for 2-3 mins, until fragrant. Season with salt and freshly ground black pepper.
4
Increase heat to high, add rice and cook, stirring, for 1 min, or until rice is well coated in onion mixture. Stir in stock and bring to a boil. Reduce heat to low, cover with a tight-fitting lid and simmer gently for 12 mins.
5
Remove pan from heat. Remove lid - if all liquid is absorbed and little holes appear on the surface, pilaf is cooked. Replace lid; let rest for 10 mins. Stir rice with a fork to separate grains. Transfer to large bowl and gently stir in lentils and two-thirds of the squash and eggplant. Season with salt and pepper. Serve pilaf topped with remaining squash and eggplant, feta and mint.

878

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tbsp olive oil, 1 None medium butternut squash (about 2 1/4 lbs), peeled, deseeded, andcut into 1/2-inch pieces, 1 None large eggplant (about 1 lb), cut into 1/2-inch pieces, 2 cups plus 7 tsp basmati rice, and more.

Yes, Butternut Squash And Lentil Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Lentil Pilaf

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