This recipe is vegetarian, gluten and diary free.
This is a dish that I have developed over the last few weeks. I have been trying to think of inventive ways to use our pumpkins. We have a pretty good year for squash and can easily use one a week between now and Christmas. This recipe is great on its own, but can equally be served as bed for meat. I served it recently to some guests with some slow cooked duck legs cooked with apricots. The quantities below serve 4 people.
half a medium to large pumpkin diced into 2cm cubes
2 leeks diced
Basmati Rice (measure as normal for 4 people)
Large handful per person of Baby leaves (I use chard, because I have it growing), but any leaf salad would be fine.
A few strands of saffron for the rice
Sesame oil instead if olive oil
I don’t eat garlic, but I am pretty sure it would be a nice addition if it was roasted along with the pumpkin.
Toss the pumpkin ( and parsnip if using) in oil
Roast in a hot oven until soft (180 for 30-40 mins)
After the pumpkin has been in for a while, cook your rice and then set aside.
Heat a little oil in a frying pan, soften the leeks, turn your rice into the pan and coat with the leeky oil.
Toss in the cooked pumpkin and mix for a moment in the pan.
Take the pan of of the heat and set aside.
Get a large bowl, put your pumpkin and rice mixture into the bowl
Add you pumpkin seeds and cranberries and lastly your baby leaves
Dress to your taste, but I use a little oil, some balsamic and a big squeeze of orange.
Serve in warm bowls