Pumpkin with brown rice and toasted seeds


This dish makes a perfect partner for grilled lamb.

You'll need

300 gm brown rice 100 ml olive oil 2 short-cut smokehouse-style bacon rashers, diced ½ white onion, finely chopped 400 gm peeled butternut pumpkin, diced 1 tsp hot paprika 1 tsp cumin seeds, coarsely ground 125 ml (½ cup) chicken stock 8 large pimento-stuffed green olives, roughly sliced 80 gm Danish feta, crumbled 80 gm Pecorino Romano, grated 2 tbsp toasted pumpkin seeds

Method

  • 01
  • Cook rice in a large saucepan of boiling salted water until tender (15-20 minutes). Drain well.
  • 02
  • Meanwhile, heat 2 tbsp olive oil in a casserole over high heat, add bacon and onion, and sauté until starting to caramelise (5-6 minutes). Add pumpkin and stir occasionally until starting to turn golden (3-4 minutes), then add spices and stir until fragrant (1 minute). Add stock, bring to the boil, reduce heat to medium and simmer, covered, until pumpkin is tender and liquid is absorbed (2-3 minutes). Remove pumpkin mixture from casserole and set aside.
  • 03
  • Heat remaining oil in casserole, add rice and stir occasionally until starting to toast (2-4 minutes).
  • 04
  • Transfer rice to plates and serve topped with pumpkin mixture, and scattered with olives, cheeses and pumpkin seeds.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jul 2016

You might also like...

conversion tool