Name: Pork and broad bean pilaf with pumpkin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram fresh broad beans, shelled; 2 tablespoon olive oil; 250 gram minced pork; 250 gram minced veal; 1 red onion (170g), chopped finely; 2 clove garlic, crushed; 625 gram pumpkin, trimmed, chopped coarsely; 1 1/2 cup (300g) basmati rice; 2 teaspoon ground allspice; 3 cup (750ml) chicken stock; 2 tablespoon lemon juice; 1 cup coarsely chopped fresh coriander

Ingredients

500 gram fresh broad beans, shelled

2 tablespoon olive oil

250 gram minced pork

250 gram minced veal

1 red onion (170g), chopped finely

2 clove garlic, crushed

625 gram pumpkin, trimmed, chopped coarsely

1 1/2 cup (300g) basmati rice

2 teaspoon ground allspice

3 cup (750ml) chicken stock

2 tablespoon lemon juice

1 cup coarsely chopped fresh coriander

Method

1.Drop beans into medium saucepan of boiling water. Return to the boil; drain, then drop into medium bowl of iced water; drain. Remove outer skin from beans.

2.Heat half the oil in large frying pan, add minces; cook, stirring, until browned. Remove from pan.

3.Heat remaining oil in same pan, add onion and garlic; cook, stirring, until browned lightly. Add pumpkin, cook, stirring, 1 minute. Return mince to pan with rice and allspice; stir in stock, bring to the boil. Reduce heat; simmer, covered tightly, about 12 minutes or until rice is tender, season to taste.

4.Remove from heat; stir in beans, juice and coriander. Serve with lemon wedges and yogurt.