Roasted Pumpkin
Ingredients
- 1/4 of a crown prince pumpkin (or butternut squash)
- 200g black rice
- 1 fennel bulb
- 1 red chilli
- 5/6 stalks of cavolo nero
- 1/2 a white onion
- 3 cloves of garlic
- a handful pf fresh sage
- lots of good quality olive oil
Preparation
Rinse the rise and place in a saucepan with 3 times its water, bring to a boil then clamp lid on and reduce to simmer for 20 mins until cooked
Preheat the oven to 190c and prepare the pumpkin into big chunks and slice the fennel, season well with salt, pepper and oil and croast for 30-35 mins until tender and beginning to caramelise
Heat oil in a frying pan and crisp up the sage for 1-2 mins, remove and set aside
Finely chop the onion, garlic and chilli
Begin to sauté onions in a large frying pan for 5-7 mins until soft and just beginning to colour
Then add chilli and garlic and sauté for another 1-2 mins
Roughly chop the cavolo nero and fry until just wilted
Season and set aside until rice is ready
Once rice is cooked, drain well and add to the frying pan with the onion mixture and combine well
Top it off with the sweet roasted pumpkin and fennel and a generous lashing of the good quality olive oil
Finally, a sprinkle of pomegranate seeds and the crispy sage