Name: Beef, pumpkin and cinnamon pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 45 gram butter; 1 onion, finely sliced; 1 1/2 cup (300g) long-grain rice, rinsed; 400 gram lean beef mince; 300 gram pumpkin, peeled, cubed; 3 cup (750ml) beef stock, boiling; 1 cinnamon stick; 1 cup (80g) flaked almonds; ground cinnamon, chopped coriander, to serve

Beef, pumpkin and cinnamon pilaf

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Serves 4

Prep

Cook

20M

Total

25M

Ingredients

45 gram butter

1 onion, finely sliced

1 1/2 cup (300g) long-grain rice, rinsed

400 gram lean beef mince

300 gram pumpkin, peeled, cubed

3 cup (750ml) beef stock, boiling

1 cinnamon stick

1 cup (80g) flaked almonds

ground cinnamon, chopped coriander, to serve

Method

1.Melt 30g of butter in a heavy-based saucepan or flameproof casserole pan on medium heat. Cook onion for 2 minutes, stirring, until soft and lightly coloured. Add rice and cook for 1 minute, stirring, until translucent.

2.Increase heat to high, add mince and cook for another 2 minutes, stirring to break up any lumps, until no longer pink.

3.Stir in pumpkin, boiling stock and cinnamon stick. Season to taste and bring to boil. Reduce heat to low, cover and cook for 15 minutes, until liquid is absorbed and rice is tender.

4.Meanwhile, melt remaining butter in a small frying pan and fry almonds for 1-2 minutes, until golden and crisp.

5.Fluff up rice with a fork and serve pilaf sprinkled with fried almonds, ground cinnamon and chopped coriander.

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