Butternut Squash And Lentil Pilaf With Feta And Mint Recipe

About this recipe

A hearty and flavorful gluten-free vegetarian dinner featuring tender butternut squash, eggplant, and green lentils, complemented by fragrant spices and topped with creamy feta and fresh mint.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Truffle Butter
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 100 G Jumbo Garlic 100g
• 100 G East End Ground Coriander
• - Rajah Jeera Whole Cumin Seeds
• - Potts Vegetable Stock Can
• 1 Block Greek Feta Cheese 900g
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Red Sweet Potato
• 250G Tilda Wild Rice
• 50G Pepper Black Ground BWFO
• 1 Butternut Squash - 1 Each
• 1 Kg Laila Basmati Rice
• - Tata Salt
• NaN Trs Haldi Powder Turmeric

Instructions

1. 1. Heat 1 tbsp olive oil in a large, non-stick skillet over high heat. Add 500 g diced red sweet potato and cook, tossing occasionally, for 10 minutes, or until browned and tender. Remove from pan and set aside.
2. 2. Heat another 1 tbsp olive oil in the same skillet and set aside.
3. 3. Rinse 2 cups basmati rice in a sieve under cold running water until the water runs clear. Set aside.
4. 4. Heat 1 tbsp olive oil and 1 tbsp truffle butter in a medium heavy-based saucepan over medium heat. Add 3 minced garlic cloves, 3 tsp grated fresh turmeric, 3 tsp ground coriander, and 2 tsp cumin seeds. Cook, stirring, for 2-3 minutes, until fragrant. Season with salt and freshly ground black pepper.
5. 5. Increase heat to high, add the rinsed rice, and cook, stirring, for 1 minute, or until the rice is well coated in the onion mixture. Stir in 3 cups vegetable stock and bring to a boil. Reduce 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 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 two-thirds of the cooked sweet potato. Season with salt and pepper to taste.
8. 8. Serve the pilaf topped with the remaining sweet potato, 4 oz crumbled feta, and 2 tbsp chopped fresh parsley.