Pumpkin & Green Bean Pilaf

[Guest guest]

Pumpkin & green bean pilaf

 

 

1 1/2 cups long-grain white rice

4 cups vegetable stock

500 g (17 1/2 oz) butternut pumpkin (squash), deseeded, peeled, cut

into 2 cm (3/4 " ) pieces

1 tsp ground cumin

200 g (7 oz) green beans, topped, cut into 6cm pieces

1/4 cup pine nuts

4 tsp olive oil

1 red onion, halved, thinly sliced

1/4 cup loosely packed fresh continental parsley leaves

 

 

1. 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.

 

2. 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.

 

3. Spoon the pilaf among serving bowls. Top with fried onion, and

sprinkle with toasted pine nuts and parsley.

 

 

Serves 4.