Pumpkin Almond And Cheese Rice Bake Recipes
PUMPKIN, ALMOND AND CHEESE RICE BAKE
Karen Burns-Booth serves up a pumpkin a Basmati bake, the perfect midweek meal for a chilly evening. Courtesy of Karen Burns-Booth, Great British Chefs.
Categories Nuts, Paneer/cheese, Vegetables, Dinner, 61 - 90 Minutes, Hard, Vegetarian
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan and sauté the shallots and garlic for 4-5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8-10 minutes
- Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20-25 minutes, or bake as suggested below
- Preheat the oven to 180°C/gas mark 4
- To bake, spoon the mixture into a large gratin dish and scatter over ¾ of the grated cheese, cover with foil and bake the oven for 20 minutes
- After 20 minutes, remove the foil and bake for a further 20-25 minutes until the cheese is golden brown and the rice is coo
- Serve with the remaining grated cheese, salad and crusty bread or seasonal greens
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