Butternut Pilaf With Almonds And Greek Yogurt

Recipe c/o Love The Crunch.

Butternut Pilaf With Almonds And Greek Yogurt. Hello friends. When the weather gets cooler, and the urge for comfort food hits, chase away the autumn chill this sensational autumn dish. Cosy up in the kitchen and make the most of seasonal flavours that everyone will love.

Fancy Making Butternut Pilaf With Almonds And Greek Yogurt?

Butternut Pilaf With Almonds And Greek Yogurt

The wonderfully fragrant smell of the onions and spices cooking at the beginning of the recipe will really get you in the mood for food with this delicious pilaf.

This is a quick easy recipe to make but the resulting dish is warm and comforting and is packed full of vitamins and goodness.

Radishes are delightfully low in calories and being a low GI food help to fill you up and provide you with slow release energy.

This is a great meal for all the family – though you may like to serve the youngest in the family before scattering the chopped chilli on top!

How To Make Butternut Pilaf With Almonds And Greek Yogurt:

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

You’ll Need:

2 tbsp olive oil

2 tbsp butter

1 onion chopped

3 cloves garlic sliced

1 tbsp cumin seeds

1 tbsp fennel seeds

1 tsp black onion seeds

400g basmati rice

400g pumpkin diced

800ml hot chicken stock

Salt and pepper

100ml Greek yogurt

100g radishes sliced

100g roasted almonds crushed

Small bunch mint roughly chopped

Small bunch coriander roughly chopped

1 chilli chopped

Butternut Pilaf With Almonds And Greek Yogurt
Butternut Pilaf With Almonds And Greek Yogurt
Butternut Pilaf With Almonds And Greek Yogurt

What To Do:

1.) Heat the oil and butter in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 minutes, stirring every now and then until the onions are translucent.

2.) Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time.

3.) Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer.

4.) Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 minutes to finish cooking.

5.) Remove the lid and give a gentle stir.

6.) Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top.

7.) Serve at once.

Butternut Pilaf With Almonds And Greek Yogurt

What do you think of this Butternut Pilaf With Almonds And Greek Yogurt recipe?

Fancy trying it?

Recipe c/o Love The Crunch.

You Might Also Like:

Love The Crunch Noodle Kilner Jar Salad.

Crunchy Summer Salad With Celery, Radish And Apple.

Butternut Pilaf With Almonds And Greek Yogurt

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. 5 September 2018 / 16:34

    Your post is featured on Full Plate Thursday this week and it will be pinned to our features board. Hope you have a lovely day and thanks so much for sharing your post with us!
    Miz Helen

    • Claire
      7 September 2018 / 12:43

      Thanks so much for hosting and the feature Miz Helen 🙂

  2. 30 August 2018 / 16:17

    This sounds like the perfect autumn dish but I could go for some right now!

    • Claire
      7 September 2018 / 12:41

      Thanks for the comment Heather 🙂

  3. jenniferwise4heritagemakers
    30 August 2018 / 16:03

    Wow, I never would have thought of this combination, but it looks delicious! Pinning. 🙂

    • Claire
      7 September 2018 / 12:40

      Thanks for stopping by Jennifer 🙂