Roasted Pumpkin & White Bean Rice

Name: Roasted Pumpkin & White Bean Rice
Total time: 50 min
Yield: 2 servings
Ingredients: 700 g Pumpkin; 400 g Canned white beans; 150 g Long grain rice; 100 g Onion; 2 cloves Garlic; 360 ml Vegetable stock; 30 g Walnuts; 1 tsp Ground coriander; 1.5 tbsp Olive oil; 10 g Parsley; 0.5 whole Lemon; 0.25 tsp Salt; 0.25 tsp Black pepper

Golden pumpkin, white beans and fluffy rice are finished with toasted walnuts, coriander, parsley and a little lemon.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pumpkin700 g
Canned white beans400 g
Long grain rice150 g
Onion100 g
Garlic2 cloves
Vegetable stock360 ml
Walnuts30 g
Ground coriander1 tsp
Olive oil1.5 tbsp
Parsley10 g
Lemon0.5 whole
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Walnuts; check vegetable stock for celery, wheat and other allergens.

Method

Roast the pumpkin

Heat the oven to 220°C / 425°F. Wash the produce. Peel and seed the pumpkin; you need about 500 g flesh from the stated 700 g piece. Cut the flesh into 2 cm cubes. Toss on a lined tray with 1 tbsp oil, the coriander, pepper and half the salt. Roast for 25–30 minutes, turning once, until browned at the edges and tender.

Start the rice

Meanwhile, rinse the rice and drain. Dice the onion and mince the garlic. Heat the remaining ½ tbsp oil in a 20 cm saucepan over medium heat. Soften the onion for 6 minutes. Stir in garlic and rice for 1 minute, then add the stock and remaining salt. Bring to a simmer, cover and cook over the lowest heat for 18–20 minutes until the rice is tender and the liquid absorbed.

Warm the beans

Drain and rinse the 400 g can of white beans to give about 240 g drained beans. Spread the beans over the cooked rice, cover and heat on low for 3 minutes, then remove from the heat and leave covered for 5 minutes. Toast the walnuts in a dry small pan over medium-low heat for 3 minutes, stirring, and chop roughly.

Fold and finish

Chop the parsley and cut the lemon into wedges. Gently fold the hot pumpkin and beans through the rice without crushing the cubes. Divide between two bowls and scatter with walnuts and parsley. Serve with the lemon wedges.

Use a firm cooking pumpkin, not canned pumpkin purée. Cook the pumpkin separately so its moisture does not make the rice stodgy; ordinary white long-grain rice is intended.

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