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Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 litre chicken stock

  3. 2 tablespoons olive oil

  4. 1 small red onion, finely chopped

  5. 2 garlic cloves, crushed

  6. 1 1/2 teaspoons ground coriander

  7. 1 1/2 teaspoons ground cumin

  8. 1/2 teaspoon dried chilli flakes

  9. 750g butternut pumpkin, peeled, cut into 2cm pieces

  10. 1 tablespoon honey

  11. 2 cups arborio rice

  12. 1 cup boiling water

  13. 1/3 cup toasted pine nuts

  14. Fresh coriander leaves, to serve

Instructions Jump to Ingredients ↑

  1. Place stock in a microwave-safe jug. Microwave on high (100%) for 2 minutes or until hot. Cover to keep warm.

  2. Combine oil, onion, garlic, ground coriander, cumin and chilli in a 2 litre-capacity microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until onion has softened. Add pumpkin and honey. Microwave, covered, on high (100%) for 2 minutes or until pumpkin has just softened.

  3. Add rice. Stir to combine. Microwave on high (100%) for 1 minute. Add 3 cups stock. Stir to combine. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.

  4. Add boiling water and remaining stock. Stir to combine. Microwave, covered, on medium (50%), for 5 minutes. Stir. Microwave, covered, on medium (50%) for 5 minutes or until almost all liquid has absorbed.

  5. Stand, covered, for 5 minutes or until liquid has completely absorbed. Stir in pine nuts. Serve topped with coriander.

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