SunRice

Katie-Rose’s Pumpkin, Pea and Pine Nut Brown Rice & Quinoa Risotto

I am using:

Prep time

15min

Cook time

60min

A wholesome and tasty dish to enjoy with the whole family. Perfect for cooler winter evenings.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 Onion (diced)

  • ½ Pumpkin (chopped)

  • 8 Small Mushrooms (chopped)

  • 2 cup Frozen Green Peas

  • 2 cup SunRice Brown Rice and Quinoa (rinsed)

  • 1 l Vegetable Stock

  • Dried Mixed Herbs

  • 1 Fresh Coriander

  • ½ cup Pine Nuts (toasted)

  • 1 Parmesan (grated)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Katie-Rose’s Pumpkin, Pea and Pine Nut Brown Rice & Quinoa Risotto

Method

  • Chop and roast the pumpkin in an oven for 30-40minutes at 180C

  • Sauté diced onion in olive oil in a large pot over the stove, add the mushrooms and dried mixed herbs

  • Rinse rice and place in pot with vegetable stock, let boil and then lower heat to simmer with lid on

  • Remove lid after 5 minutes and continue to stir until rice cooks and risotto starts to collect (brown rice will take longer to cook than traditional Arborio risotto rice)

  • Once rice is cooked, fold through frozen peas, roast pumpkin, a handful of grated Parmesan and toasted pine nuts Recipe by @seewanteat_

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