Pearled Spelt, Split Pea & Butternut Squash Pilaf
Autumn has arrived and this dish sums it up for me. Mild Indian flavours combined with comforting pulses and the autumn shades of butternut squash a winner even with my carnivorous husband!
Author: House & Gardens Recipe
Recipe type: Mains
Serves: 6 portions
- ½tbsp coconut oil
- 2 small red onions, thinly sliced
- 2 cloves garlic, finely chopped
- 2tsp cumin seeds
- 100g (3½oz) pearled spelt
- 120g (4oz) dried yellow split peas
- 1l (32fl oz) vegetable stock (or chicken stock for meat eaters)
- 1kg (2lb) butternut squash, peeled, seeds removed and cut into 2cm(¾in) chunks
- 2tbsp chopped flat-leaf parsley
- Heat the oil in a large saucepan and add the onions, garlic and cumin and cook, stirring, for about 5 minutes.
- Stir in the pearled spelt and split peas and cook, stirring regularly, for about 3 minutes.
- Add the stock and bring to the boil.
- Reduce the heat to low, cover and simmer gently for 35 minutes.
- Add the butternut squash, increase the heat and bring to the boil.
- Simmer gently for about 15 minutes, or until tender. Stir through the parsley and flake with a fork before serving.
You can use most pulses in this recipe, try red/green lentils and if you can't find pearled spelt pearled barley can be used, though not as nutritious.