Name: Sweetly spiced rabbit pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 2 onions thinly sliced; 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; 250g long-grain rice well rinsed; 350g butternut squash peeled and sliced into half-moons; 85g pitted prunes; 400ml chicken stock; handful mint (or coriander, or dill); 2 tbsp toasted pine nuts or toasted flaked almonds; low-fat Greek yogurt; pomegranate molasses or lemon juice

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Sweetly spiced rabbit pilaf

Sweetly spiced rabbit pilaf

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

plus standing

A star rating of 1.5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

For the pilaf

1 tbsp butter
1 tbsp olive oil
2 onions

thinly sliced
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
250g long-grain rice

well rinsed
350g butternut squash

peeled and sliced into half-moons
85g pitted prunes
400ml chicken stock

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

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Nutrition: per serving

kcal687
fat15g
saturates7g
carbs70g
sugars12g
fibre6g
protein64g
salt0.7g

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.

Recipe from Good Food magazine, November 2014

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A star rating of 1.5 out of 5.2 ratings

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