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