Roast pumpkin pilaf
- 1kg Kent pumpkin, cut into 2.5cm wedges
- 2 tablespoons olive oil
- 1 large red capsicum, thinly sliced
- 2 small red onions, thinly sliced
- 1½ cups brown basmati rice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriandercilantroX
- 1 cinnamon stick
- 3 garlic cloves, crushed
- 1 tablespoon finely grated fresh ginger
- 1 long green chilli, thinly sliced
- 3 cups reduced-salt gluten-free vegetables stock
- 100g sugar snap peas
- Lemon wedges, to serve
1 Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin wedges in a single layer on tray. Drizzle with half the oil, then bake for 35 minutes, adding capsicum to tray for last 20 minutes of cooking time.
2 Meanwhile, heat remaining oil in a large frying pan with fitted lid over medium-high heat. Add onion and cook, stirring, for 8 minutes or until light golden. Add rice, spices, aromatics and half the chilli. Cook, stirring, for 2 minutes or until fragrant.
3 Add vegetable stock and bring to the boil. Reduce heat to medium-low, cover with lid and simmer for 15 minutes or until rice is tender and liquid has evaporated. Discard cinnamon stick.
4 Meanwhile, boil, steam or microwave sugar snap peas for 1 minute or until tender. Drain.
5 Divide rice among four serving bowls. Top with roast vegetables, sugar snap peas and remaining chilli. Serve with lemon wedges on the side.
3 reasons to love pumpkin
1 They‘re packed with immunity-boosting vitamin C to help you stave off the sniffles.
2 Pumpkins are super versatile and can be boiled, steamed, stir-fried or roasted.
3 Leftovers can be tossed into a hearty, high-fibre salad with
Nutrition Info (per serve)
Total fat 12.2g
–Saturated fat 2g
Dietary fibre 11.8g
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