Sunday, May 2, 2010

Pumpkin and blue cheese brown rice pilaf

Here's yesterday's recipe from the Sunday Star Times. For everyone who's never liked (or tried) brown rice!

Pumpkin and blue cheese brown rice pilaf

Rice pilafs are simple and delicious; this one has the contrast of sweet pumpkin and salty blue cheese.

Serves 4  

1/2 onion, chopped
1 tablespoon olive oil
sprinkling fresh rosemary
650g pumpkin, chopped into chunks
100g blue vein cheese
1 1/2 cups brown rice
2 1/4 cups chicken stock
2 tablespoons roughly sliced almonds  

Preheat the oven to 200ÂșC. Put the pumpkin, with a little olive oil, into a large baking dish and put in the oven. Roast for 30 minutes, until soft, then remove and set aside.  

Meanwhile, in a large saucepan, cook the onion and herbs in the olive oil, until the onion is browned. Add the rice and toss to coat in the oil. Add enough stock to just cover the rice. Turn the heat right down to the lowest setting, put a lid on it and leave it alone for 30-35 minutes, until rice is tender and the stock has absorbed.  

Put the rice into the dish with the pumpkin, crumble up the cheese into chunks over the top, add the almonds and mix gently. Add a little more stock to moisten rice if needed. Then put the whole lot back into the oven for 10 minutes or so, until the cheese is melted and the rice is a little bit crunchy on the top.  

Variation: This is nice with greens like rocket or baby spinach added. Or you could toss through some broccoli or cauliflower when the dish goes into the oven.

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