Spicy Squash Pilaf – Submitted by Bill Adams


1 large Onion finely chopped

1 lb Squash in 3/4 ” chunks

8 ozs Basmati or long grain rice

1 1/4 pt Vegetable stock

3 tbsp Raisins

3 tbsp Pumpkin seeds

2 tbsp Parsley chopped

2 tbsp Oil or butter

6 Cardamom pods crushed

1 Bay leaf

1 tsp Cumin seed 1 level tsp Turmeric

1 level tsp Coriander ground

1/2 level tsp Cinnamon

Salt to taste

1/2 level tsp Ground Black pepper or to taste


1 Fry onion in oil until soft

2 Add spices fry for 2 minutes

3 Add washed rice and stir until the grains are coated in oil

4 Stir in Squash chunks

5 Add stock and bring to the boil

6 Cook in a covered casserole dish till rice is almost done then add Raisins

7 Cook till rice is soft

8 Garnish with Parsley and Pumpkin seeds

9 Serve with boiled eggs and Spinach or Purple sprouting Broccoli

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