Pumpkin and Bean Basmati Pilaf

Ingredients

• 200g butternut pumpkin, peeled and cut in 3cm cubes
• 200g canned chickpeas, drained and rinsed
• 100g green beans, trimmed and halved
• 20g coriander, leaves and stems separated and chopped
• 2 spring onions, whites and greens separated and sliced
• 1 tsp cumin
• 1 clove garlic, crushed
• 1 cup basmati rice
• 11⁄2 cups water
• 1⁄2 Lebanese cucumber
• 1 lemon
• 2 tbsp Greek yoghurt (see note for DF or VG)
• Extra virgin olive oil
• Pepper
  
  

Methods

1. Heat oil in a large, deep, frying pan over a medium to high heat. Add whites of spring onion, garlic and pepper. Cook, stirring occasionally, for about 3 minutes, or until soft.
2. Add pumpkin and spices. Cook, stirring, for 1 minute. Add rice, cook, stirring, for a further 1 minute.
3. Stir in the water and bring to a boil. Simmer, covered, for 10 minutes. Stir in beans and chickpeas. Cook, covered a further 3–5 minutes, or until water is absorbed and rice is tender. Remove from heat. Stir in coriander stems and stand, covered, for 2 minutes.
4. Meanwhile, cut lemon in half. Zest and juice one half, and cut the other half in wedges. Combine yogurt with lemon zest, a little juice, cucumber, and
   pepper to make raita.
   
   NOTE: Use vegan yoghurt to make this recipe dairy-free and vegan.
5. Divide pilaf among serving plates. Top with raita and serve with lemon wedges. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.