This dish makes a perfect partner for grilled lamb.
300 gm brown rice100 ml olive oil2 short-cut smokehouse-style bacon rashers, diced½ white onion, finely chopped 400 gm peeled butternut pumpkin, diced1 tsp hot paprika1 tsp cumin seeds, coarsely ground125 ml (½ cup) chicken stock8large pimento-stuffed green olives, roughly sliced80 gm Danish feta, crumbled80 gm Pecorino Romano, grated2 tbsp toasted pumpkin seeds
Cook rice in a large saucepan of boiling salted water until tender (15-20 minutes). Drain well.
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.
Heat remaining oil in casserole, add rice and stir occasionally until starting to toast (2-4 minutes).
Transfer rice to plates and serve topped with pumpkin mixture, and scattered with olives, cheeses and pumpkin seeds.