Butternut Squash And Lentil Pilaf With Feta Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring tender butternut squash, green lentils, and aromatic spices, topped with creamy feta and fresh mint.

Ingredients

• 50G Picard Chopped Flat Parsley
• 314 ml Aubergine Slice La Contadina 314 Ml
• 100 G Jumbo Garlic 100g
• 1 Block Greek Feta Cheese 900g
• - Red Sweet Potato
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Truffle Butter
• - Gallo Ready In 2Mins
• 100 G East End Ground Coriander
• - Rajah Jeera Whole Cumin Seeds
• - Potts Vegetable Stock Can
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 250G Tilda Wild Rice
• 50G Pepper Black Ground BWFO
• - Tata Salt

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large, non-stick skillet over high heat. Remove from the pan and set aside.
2. 2. Add another tablespoon of olive oil to the skillet and cook the diced eggplant over high heat for 10 minutes, tossing occasionally, until browned and tender. Remove from the pan and set aside.
3. 3. Rinse 2 cups of basmati rice in a sieve under cold running water until the water runs clear. Set aside.
4. 4. Heat 1 tablespoon of butter and the remaining tablespoon of olive oil in a medium heavy-based saucepan over medium heat. Add the chopped onion and cook, stirring, for 10 minutes or until softened and lightly browned. Add the minced garlic, grated ginger, ground coriander, and cumin seeds, and cook, stirring, for 2-3 minutes until fragrant. Season with salt and freshly ground black pepper.
5. 5. Increase the heat to high, add the rinsed rice, and cook, stirring, for 1 minute until the rice is well coated in the onion mixture. Stir in 3 cups of vegetable stock and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 12 minutes.
6. 6. Remove the saucepan from heat and take off the lid. If all the liquid is absorbed and little holes appear on the surface, the pilaf is cooked. Replace the lid and let rest for 10 minutes. Fluff the rice with a fork to separate the grains.
7. 7. Transfer the rice to a large bowl and gently stir in the cooked eggplant. Season with salt and pepper to taste.
8. 8. Serve the pilaf topped with the eggplant, crumbled feta cheese, and chopped fresh mint leaves.