Pumpkin and blue cheese brown rice pilaf
(at time of publication)
- ½ onion, chopped
- 1 tablespoon olive oil
- sprinkling fresh rosemary
- 650g pumpkin, chopped into small chunks
- 100g blue vein cheese
- 1 ½ cups brown rice
- 1 ½ cups chicken stock
- 2 tablespoons roughly sliced almonds
1 Preheat the oven to 200ºC and put the pumpkin, with a little olive oil, in the oven to roast. Cook the onion and herbs in the olive oil, in a large saucepan, until the onion is browned. Add the rice, toss to coat it in the oil. Add enough stock to just cover the rice. Turn the heat right down to the lowest setting, put a lid on it and leave it alone for about 25 minutes.
2 If you’ve timed it right, the pumpkin should be roasted about the time the rice is cooked. Take a look and taste the rice, and if it’s firm but not crunchy, about how you like it, it’s ready to go. Put the rice into the dish with the pumpkin, crumble up the cheese into chunks over the top, and mix gently. Then put the whole lot back into the oven for 10 minutes or so, until the cheese is melted and the rice is a little bit crunchy on the top.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
Dietary fibre 6.6g
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