Wednesday, 15 August 2012

Pumpkin and Pine Nut Brown Rice Risotto

Coming into winter it is lovely to have a hearty warm meal. My sister and I used to make this dish for an organic cafe in our local town. We always made a fresh vegetable stock with herbs from Mum's garden, Celtic sea salt and fresh organic vegetables, however if you don't have time to make fresh stock you can always use a purchased one or do as I did the other day and simply add herb salt or stock cubes to the water. 
Even though you are only using 1 1/2 cups rice this dish will easily serve a family of 4

1 large leek, sliced
1 medium brown onion, sliced
1-2 Tbs olive oil
1 1/2 Cups medium grain brown rice
3-3 1/2 cups vegetable stock (or water with 2 tsp herb salt or 2 vegetable stock cubes added)
1/2 tsp Celtic sea salt
1/2 gray pumpkin, cut into 1cm cubes
drizzle of oil and sprinkle of Celtic sea salt for roast pumpkin
1/2 bunch fresh coriander, chopped
2 tablespoons pine nuts, lightly toasted

  1. Oil and salt pumpkin and place in oven to roast at 200+ degrees Celsius
  2. Fry leek and onion in olive oil until softened and slightly browned
  3. Add rice and stir through for about 2 minutes
  4. Add stock and salt and leave to simmer until all water is absorbed. (about 40 minutes)
  5. Let stand for a further 10 minutes then stir through pine nuts and fresh coriander and serve.  
"With long life will I satisfy him, and shew him my salvation." Psalms 91:16 

Posted By: Natasha Mansour

1 comment:

  1. Delicious! I substituted canned pumpkin for fresh and it was still a wonderful combinations of flavors. Thanks for the idea and appetizing food photos.


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