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Cheesey pumpkin rice
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Prep Time:
10 minutes
10 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
30 minutes
30 minutes
Top with plenty of delicious cheddar cheese.
Ingredients:
- 20g (1 tbsp) butter
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 600g pumpkin, peeled, deseeded, cut into 2cm pieces
- 220g (1 cup) white medium-grain rice
- 500ml (2 cups) vegetable liquid stock
- Coarsely grated cheddar, to serve
Instructions:
- In a large saucepan over medium heat, melt the butter until it sizzles gently. Stir in the onion and garlic and cook for 3 minutes, stirring often, until the onion becomes tender.
- Combine the pumpkin and rice in the pan and stir until mixed. Pour in the stock, cover, and bring to a boil over high heat. Reduce to low heat and simmer covered for 10 minutes. Remove from heat and let it sit covered for an additional 10 minutes until the rice is tender.
- Serve in elegant bowls and generously garnish with shredded cheddar cheese.
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