Pumpkin and Green Bean Pilaf
Combine rice, stock, pumpkin and cumin in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and cook, covered, for 12 minutes or until rice and pumpkin are tender.…
- Cook30 min
- Total30 min
- Serves2
- LevelIntermediate
Ingredients
- 300g (1 1/2 cups) white long-grain rice
- 1L (4 cups) Massel vegetable liquid stock
- 500g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
- 1 teaspoon ground cumin
- 200g green beans, topped, cut into 6cm pieces
- 45g (1/4 cup) pine nuts
- 1 tbsp. olive oil
- 1 red onion, halved, thinly sliced
- 1/4 cup loosely packed fresh continental parsley leaves
Method
- Combine rice, stock, pumpkin and cumin in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and cook, covered, for 12 minutes or until rice and pumpkin are tender. Add the beans 2 minutes before the end of cooking. Remove from heat. Cover and set aside for 5 minutes or until all the liquid is absorbed.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Transfer to a bowl. Heat the oil in the same pan over medium heat. Add the onion and cook, stirring, for 6 minutes or until brown. Remove from heat.
- Spoon the pilaf among serving bowls. Top with fried onion, and sprinkle with toasted pine nuts and parsley.
