Pumpkin, Almond & Cheese Rice Bake

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Pumpkin, Almond & Cheese Rice Bake
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 250 g of basmati rice
  • 4 shallots peeled and minced
  • 2 garlic cloves peeled and minced
  • 600 g of pumpkin peeled, deseeded and cut into 2.5cm chunks
  • 4 leaves sprigs of thyme picked
  • 75 g of flaked almonds
  • 600 ml of vegetable stock
  • 100 g of cheddar grated
  • 1 tbsp of grapeseed oil
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 250 g of basmati rice
  • 4 shallots peeled and minced
  • 2 garlic cloves peeled and minced
  • 600 g of pumpkin peeled, deseeded and cut into 2.5cm chunks
  • 4 leaves sprigs of thyme picked
  • 75 g of flaked almonds
  • 600 ml of vegetable stock
  • 100 g of cheddar grated
  • 1 tbsp 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
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Written by helena