Sweetly spiced rabbit pilaf

Sweetly spiced rabbit pilaf

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Prep: 10 mins Cook: 30 mins plus standing

Easy

Serves 4
This easy, Middle Eastern inspired rice-based one-pot is spiced with cumin and chilli and sweetened with cinnamon and prunes

Nutrition and extra info

Nutrition: per serving

  • kcal687
  • fat15g
  • saturates7g
  • carbs70g
  • sugars12g
  • fibre6g
  • protein64g
  • salt0.7g
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Ingredients

    For the pilaf

    • 1 tbsp butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 onions, thinly sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 3 garlic cloves, sliced
    • meat from legs and loins of 2 wild rabbits, cut into bite-sized chunks
    • 2 cinnamon sticks
    • 1 tbsp cumin seeds
    • ½ tsp chilli powder or hot paprika, plus a sprinkle
      Paprika

      Paprika

      pa-preek-ah

      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • 250g long-grain rice, well rinsed
      Rice

      Rice

      r-eye-s

      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

    • 350g butternut squash, peeled and sliced into half-moons
    • 85g pitted prunes
    • 400ml chicken stock

    To serve

    • handful mint (or coriander, or dill)
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • 2 tbsp toasted pine nuts or toasted flaked almonds
    • low-fat Greek yogurt
    • pomegranate molasses or lemon juice

    Method

    1. Melt the butter and oil in a wide, lidded pan, and add the onions and garlic. Soften gently for 5 mins, then tip in the rabbit and cook for 5 mins more, stirring until it changes colour all over (it doesn’t need to be particularly browned). Turn up the heat a little, add the spices and fry for 2 mins until aromatic. Lift out the pieces of loin and set aside.

    2. Tip in the rice, squash and prunes, cover with the stock and season. Bring to a simmer, cover and cook gently for 10 mins. Put the loin meat on top of the rice, re-cover and cook for another 5 mins or until you can see channels appearing in the surface of the rice and most or all of the liquid has disappeared. Remove from the heat and set aside for 10 mins.

    3. Fluff up the tender rice with a fork, check the seasoning and scatter with the fresh herbs and the nuts. Serve each portion with a blob of yogurt topped with a sprinkling of chilli or paprika, plus a drizzle of tangy pomegranate molasses or lemon juice.

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