Spiced Wild Rice Pilaf

The ingredient of Spiced Wild Rice Pilaf

• 900g butternut pumpkin peeled deseeded cut into 2cm pieces
• 2 zucchini halved lengthways cut into 3cm pieces
• 1 4 cup olive oil
• 1 small onion thinly sliced
• 2 garlic cloves crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 2 tsp ground cinnamon
• pinch saffron threads
• 400g wild rice blend
• 3 1 2 cups massel vegetable liquid stock
• 200g green beans topped sliced
• 1 4 cup toasted slivered almonds

The Instruction of spiced wild rice pilaf

• preheat oven to 180u00b0c line a baking tray with baking paper
• place pumpkin and zucchini onto tray drizzle with 1 tablespoon of oil toss bake for 45 minutes or until golden and tender
• heat remaining 2 tablespoons oil in a saucepan over medium heat add onion cook for 3 to 5 minutes or until light golden add garlic spices saffron and rice cook stirring for 1 minute
• add stock bring to the boil cover reduce heat to low simmer for 15 minutes add beans replacing lid cook for 5 minutes or until stock has been absorbed remove from heat stand covered for 5 minutes
• stir rice with a fork to separate grains stir in pumpkin and zucchini season with salt and pepper sprinkle

Nutritions of Spiced Wild Rice Pilaf

fatContent: 646 734 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 2 9 grams saturated fat
sugarContent: 99 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 3 grams protein
sodiumContent: n a

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