Pumpkin, Almond & Cheese Rice Bake
Servings Prep Time
4 30minutes
Cook Time
60minutes
Servings Prep Time
4 30minutes
Cook Time
60minutes
Ingredients
  • 250g of basmati rice
  • 4 shallotspeeled and minced
  • 2 garlic clovespeeled and minced
  • 600g of pumpkinpeeled, deseeded and cut into 2.5cm chunks
  • 4leaves sprigs of thymepicked
  • 75g of flaked almonds
  • 600ml of vegetable stock
  • 100g of cheddargrated
  • 1tbsp of grapeseed oil
Instructions
  1. Heat the oil in a large pan and sauté the shallots and garlic for 4–5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8–10 minutes
  2. Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20–25 minutes, or bake as suggested below
  3. Preheat the oven to 180°C
  4. After 20 minutes, remove the foil and bake for a further 20–25 minutes until the cheese is golden brown and the rice is cooked
  5. Serve with the remaining grated cheese, salad and crusty bread or seasonal greens