Nuts and sprouts pilaf

Prep 0 h : 0 m
Cook 1 h : 0 m


  • 500g butternut pumpkin, unpeeled, cut into 1.5cm thick half-moon slices

    2½ tbsp olive oil

    300g onion, finely chopped

    3 cloves garlic, crushed

    40g almonds, coarsely chopped

    40g brazil nuts, coarsely chopped

    2 tsp Baharat spice mix

    300g brown rice

    1 litre vegetable stock

    50g pumpkin seed kernels

    200g crunchy combo sprouts

    ½ cup loosely packed fresh dill sprigs

    A handful fresh flat-leaf parsley

    200g yogurt


  • Preheat oven to 200°C. Toss pumpkin with 2 tsp oil and place it on a baking paper-lined oven tray. Roast until golden and tender, 30 mins.

    Meanwhile, heat remaining oil in a large saucepan over medium heat. Saute onion, garlic and nuts, until onion is soft, 7 mins. Add baharat; cook, stirring, for 1 minute or until fragrant.

    Add rice and saute for 2 mins. Add stock, bring to the boil; reduce heat to low. Cook, covered, for 35 mins. Cook, uncovered, for further 10 mins or until liquid is absorbed and rice is tender. Remove from heat; stir in sunflower seeds, half the sprouts and half the herbs. Stand covered, for 10 mins. Season to taste.

    Place pumpkin on a platter. Top with pilaf, remaining sprouts and herbs, and yogurt. Season. Serve with lemon wedges, if you like.