Winter Rice Pilaw with Brussels Sprouts and Pumpkin Seeds

A warming rice dish for cold days: leftover rice is turned into a spiced pilaw with Brussels sprouts, carrots and raisins, served with pumpkin seeds and creamy yogurt.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g cooked rice from the day before
• 200 g Brussels sprouts
• 2 pc carrots
• 1 pc onion
• 1 pc garlic clove
• 2 tbsp cooking oil
• 1 tsp ground cumin
• 1 pinch cinnamon
• 30 g raisins
• 250 ml water
• 20 g pumpkin seeds
• 150 g plain yogurt
• 1 tbsp lemon juice
• salt
• pepper

Method

1. Finely dice the onion and garlic. Peel the carrots and slice them thinly. Trim the Brussels sprouts and halve or quarter them.
2. Heat the oil in a large pan and sweat the onion and garlic in it for 2 minutes until translucent.
3. Add the carrots and Brussels sprouts and fry for 4 minutes, stirring, until they take on a little color.
4. Stir in the cumin and cinnamon and toast briefly, then mix in the rice and raisins.
5. Add the water, season with salt and pepper, reduce the heat and simmer covered for about 8 minutes, until the vegetables are tender and the rice is hot.
6. Toast the pumpkin seeds without fat in a small pan until golden brown. Stir the yogurt together with the lemon juice and a pinch of salt. Serve the pilaw topped with the pumpkin seeds and the lemon yogurt.