Baked pumpkin rice

Serves four. Ready in around forty minutes.

Hearty comfort food. Packed with Vitamins A, C + E, Folate + Iron.


peel + cube half a small pumpkin   /   one mug of cherry tomatoes   /   de-stalk + chop half a pack of kale   /   slice one white onion   /   mince one tbsp of garlic   /   fine chop quarter bunch of parsley   /   fine chop two sprigs of rosemary   /  juice of one lemon   /   two tbsp of pumpkin seeds   /   one mug of calasparra (paella) rice   /   two tsp smoked paprika   /   sea salt to taste   /   tsp cracked pepper   /   one organic veg stock cube   /   tbsp coconut oil


+ Preheat the oven to 180°C.

+ Boil a kettle for 750ml of stock. Rinse the rice, then add it to the stock to soak for five minutes.

+ Drain the rice but reserve the starchy stock liquid.

+ Heat the coconut oil in a large oven-proof pan/casserole dish — add the onions and fry until translucent.

+ Add garlic and cook for a few minutes before adding the paprika, chopped rosemary and rice to the pan. Stir to coat well and squeeze in the lemon juice. 

+ Slowly pour in the stock and add the chopped pumpkin, tomatoes and kale to the pan. Season well with salt and pepper — stir to combine.

+ Bake in the oven for twenty to twenty-five minutes, until starting to turn golden at the edges. 

+ Top with dry-toasted pumpkin seeds and parsley, then serve.

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