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One-pan pilaf with butternut squash, apricots and almonds
Fruit and vegetables
600g/1lb 5oz
butternut squash
, peeled and cut into 15mm/⅝in cubes
2
leeks
, thinly sliced
2.5cm/1in piece fresh root
ginger
, peeled and thinly sliced
1
clementine
, sliced
Tins, packets and jars
200g/7oz
basmati rice
, rinsed
Cooking ingredients
400ml/14fl oz boiling
vegetable stock
75g/2¾oz
dried apricots
, halved
2
cinnamon
sticks, bashed
4
cardamom
pods, bashed
4
cloves
1
bay leaf
1cm/½in piece fresh
turmeric
, peeled and thinly sliced, or ½ tsp ground
turmeric
100g/3½oz whole blanched
almonds
salt
Dairy, eggs and chilled
1 heaped tbsp
butter
1 tbsp
butter
Back to recipe
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