January:
Winter Pilaw

Frosty January offers a colourful assortment of winter vegetable - first and foremost tasty root vegetables and tuber crops as parsnips, beetroot and cabbage. Our pilaw with savoy cabbage and pumpkin is tasty and particularly suitable for offering a light dish after Christmas meals.

Ingredients

Serves Four

6 apricots, dried
300 g long grain rice
200 g savoy cabbage
200 g leek
350 g butternut pumpkin (trimmed), or Hokkaido
2 cloves garlic
2 tbsp. olive oil
800 ml bis 1000 ml vegetable stock
4 tbsp. pine kernels
salt, freshly ground black pepper
1 tsp. cumin (ground)
1 tsp. coriander (ground)
1 tsp. sweet pepper
1 pinch cinnamon

Also

1/2 bunch coriander or flat leaf parsley
300 g Greek yoghurt
2 tsp. lemon juice

1 tsp. olive oil chili flakes for the garnish

Preparation

Step One :

Cut apricots in fine strips and set aside. Measure out rice, wash, drain and set aside. Cut cabbage in half, remove the hard stem (stalk) and chop the leaves into strips. Trimm the leek, cut stem in half lengthwise and wash thoroughly. Cut into strips and set aside. Wash and pat dry pumpkin. Divide into wedges. Use a spoon to remove fibres and seeds from the core. Cut pumpkin into cubes and set aside. Peel garlic and cut into fine slices; set aside. Measure out olive oil and stock and set aside. Set aside pine kernels and spices. Wash and shake dry coriander/parsley. Set the leaves aside. Measure out and set aside yoghurt, lemon juice, oil and spices for the dip.

Cooking process

Step Two:

Heat 2 tbsp. oil in a large pan, add pine kernels and fry until golden. Toss in leek and garlic and fry for 2 minutes. Then add apricots and rice and fry for another 3 minutes. Pour in three quarters of the stock and bring to a boil. Season the mixture with salt, pepper, cumin, coriander, sweet pepper and cinnamon. Close pan with a lid and let cook rice for 10 minutes. Stir in cabbage and pumpkin and cook for another 10 minutes. If needed, add more stock. Cook until rice is done.

Step Three:

Meanwhile chop coriander and stir into the yoghurt. Add lemon juice and olive oil and season dip with salt and chili flakes. Arrange pilaw on warm plates and serve with the dip.

Step Four:

It is also possible to cook the pilaw with the help of the Risotto-process. Just follow the instructions: first fry the pine kernels until golden, then add all of the vegetable and fry as told in the app. Fry the rice until translucent, add stock and cook the pilaw to perfection.

Tip:

Meanwhile chop coriander and stir into the yoghurt. Add lemon juice and olive oil and season dip with salt and chili flakes. Arrange pilaw on warm plates and serve with the dip.

Delicious !

How about we send you the next recipe ?

* required
* incl. tax, plus shipping ** Electronic Service