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.