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Sweetly spiced rabbit pilaf

Sweetly spiced rabbit pilaf

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Rating: 2 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal687
fat15g
saturates7g
carbs70g
sugars12g
fibre6g
protein64g
salt0.7g
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Ingredients

For the pilaf

To serve

  • handful mint (or coriander, or dill)
  • 2 tbsp toasted pine nuts or toasted flaked almonds
  • low-fat Greek yogurt
  • pomegranate molasses or lemon juice

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2014

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Overall rating

Rating: 2 out of 5.1 rating

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