Roast pumpkin pilaf

Instructions

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.