One pan pilaf with butternut squash apricots and almonds

Ingredients

• 200g/7oz basmati rice, rinsed
• 400ml/14fl oz boiling vegetable stock
• 600g/1lb 5oz butternut squash, peeled and cut into 15mm/⅝in cubes
• 2 leeks, thinly sliced
• 75g/2¾oz dried apricots, halved
• 2 cinnamon sticks, bashed
• 4 cardamom pods, bashed
• 4 cloves
• 1 bay leaf
• 1cm/½in piece fresh turmeric, peeled and thinly sliced, or ½ tsp ground turmeric
• 2.5cm/1in piece fresh root ginger, peeled and thinly sliced
• 1 heaped tbsp butter
• 1 clementine, sliced
• 100g/3½oz whole blanched almonds
• 1 tbsp butter
• salt

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag