Butternut Squash and Date Pilau

Pilau is a tantalising rice dish that is cooked in with stock and, in our case, vegetables. These days a lot of Indian food is easy to make vegan, and the pilau is no exception. This one has the earthiness of butternut squash, in combination with the sweetness of dried dates and cranberries (or raisins, if you prefer).


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


There are no shortcuts with a pilau. If you want the grains of rice to separate, you have to wash and soak them well before you cook them. Ask ten different cooks how to do this and you’ll get eleven different answers. The method I’ve used is to soak the rice in cold water for about half an hour, then wash in two changes of water and drain. This always works well for me.


ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


Butternut Squash and Date Pilau

Prep Time 30 mins
Cook Time 35 mins
Servings 4

Ingredients
  

Gluten-Free

  • 1 heaped tbsp coconut oil
  • 1 tbsp cumin seeds
  • 3 whole cardamom pods
  • 1 cinnamon stick
  • ½ medium butternut squash peeled and cut into small dices
  • 1 small red onion sliced
  • 100 g pitted dried dates roughly chopped
  • 15 g dried cranberries or raisins
  • 25 g toasted flaked almonds plus extra to top
  • 250 g raw weight basmati rice, soaked, washed and drained as described above
  • 400 ml hot water from the kettle
  • 1 carton coconut cream
  • ½ tsp ground turmeric
  • 1 tsp salt

Instructions
 

  • Heat the oil in a large frying pan (or wide, shallow pan) that has a lid, then fry the cumin, cardamom and cinnamon stick for 60 seconds, moving frequently and being careful not to burn. Now add the butternut squash and fry for another 5 minutes, stirring from time to time, until they have started to soften.
  • Add the onion and the chopped dates and cook for another 3 minutes. Throw in the cranberries and almonds (leave some aside to top the dish at the end) and cook for a few minutes more, until the onions have started to cook through. Now put in the drained basmati rice and stir in until the rice is completely coated in the oil. While you are doing this bring the kettle to the boil for the hot water.
  • Pour the 400ml of hot water into a measuring jug, then also add the coconut cream, turmeric and salt. Stir until blended, then pour into the pan with the rice. Bring back up to the boil and simmer for 3-4 minutes, then turn down the heat, cover with a lid and simmer gently for 8-10 minutes. Now turn off the heat but leave the lid on. Rest the rice for a further 5 minutes before forking through. Top with the remaining toasted almonds prior to serving.

_MG_6584

WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES


Check out my latest recipes

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Vegan Mushroom, Green Olive and Walnut Patè

Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…

Roasted Butternut Squash with Lentils and Mushrooms

Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply