Rice with pumpkin and prunes

Name: Rice with pumpkin and prunes
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: ½ teaspoon ground ginger; ½ teaspoon ground allspice; ½ teaspoon ground cinnamon; 300 g basmati rice; 2 small onions, chopped; 3 tablespoons olive oil or butter; 50 g flaked almonds; olive oil or melted butter for the rice (optional); 500 g pumpkin, peeled and cubed; salt, to taste; 120 g ready-to-eat stoned prunes

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Dishes of rice lightly sweetened with fruit, nuts and rose water originated in Persia and the Middle East, from where they spread with the Moors to Spain and from there to Latin America. Some are baked, others cooked as pilafs, as is this one.

Ingredients

3 tablespoons olive oil or butter
50 g flaked almonds
300

Europe
United Kingdom
Side dish
Gluten-free

Method

Heat 1 tablespoon of the oil or butter in a small pan and fry the almonds, stirring, until they turn golden. Remove them and set aside to drain on kitchen paper. Measure the volume of rice; you will need 1½ times that volume of water.

Heat the remaining oil or butter in a large pan, a