Butternut, Caramelized Red Onion and Cranberry Fonio Pilaf

by LVF Admin

Butternut, Caramelized Red Onion and Cranberry Fonio Pilaf

Butternut, Caramelized Red Onion and Cranberry Fonio Pilaf Recipes Butternut, Caramelized Red Onion and Cranberry Fonio Pilaf European Print This
Serves: 2 - 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • • 1 ½ cup dry Fonio soaked in water for 10 minutes
  • • 2 1/2 cups roasted butternut squash cubed
  • • 1 cup diced pink lady apple
  • • 1/3 cup roasted pecans
  • • ½ cup dried cranberries
  • • ¼ cup Fresh herbs like cilantro, parsley, and spring onion for serving
  • • Rocket leaves to serve on top (optional)
  • Caramelized red onion
  • • 1 big red onion sliced
  • • 1-2 tbsp olive oil
  • • ¼ cup balsamic vinegar
  • • ¼ cup maple syrup or agave
  • • 1-2 tbsp soy sauce
  • • 1 tbsp yellow mustard seeds
  • • Salt and pepper to taste
  • Dressing
  • • ¼ cup olive oil
  • • ¼ cup maple syrup
  • • ¼ red wine vinegar or balsamic vinegar
  • • 1 heaped tbsp Dijon mustard
  • • 1-2 tbsp coconut cream
  • • Salt and pepper to taste
  • • 1 ½ cup dry Fonio soaked in water for 10 minutes
  • • 2 1/2 cups roasted butternut squash cubed
  • • 1 cup diced pink lady apple
  • • 1/3 cup roasted pecans
  • • ½ cup dried cranberries
  • • ¼ cup Fresh herbs like cilantro, parsley, and spring onion for serving
  • • Rocket leaves to serve on top (optional)

Instructions

Method
1. Drain and cover the Fonio with water, add a pinch of salt and bring to simmer to cook for 15- 20 minutes until cooked. Leave to cool before making the pilaf.
2. Mix the dressing and place in the fridge to cool, roast the butternut squash with salt and pepper some olive oil at 180 degrees Celsius for 15-18 minutes.
3. Once the Fonio has cooled, add all of the salad ingredients into a bowl and then gently mix whilst adding in some of the dressing.
4. Add in the fresh chopped herbs to your liking and leave some of the dressing on the side.
5. To make the caramelized red onion: thinly slice the red onion and simply fry the red onion in some olive oil until translucent, add in the rest of the ingredients and let it caramelize.
6. Let it cool before adding into the pilaf about ¼-1/2 of the caramelized red onion will do. Save the rest for some crostini on the side if you like.

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