Serves 6
Prep time 20 min
Cooking time 50-60 min
Skill easy
2 Tbsp oil
2 cardamom pods, lightly crushed
2 (400g) leeks, sliced
2 sticks celery, diced
2 cloves garlic, crushed
2 cups brown rice, washed
½tsp ground cinnamon
5g fresh rosemary, finely chopped
500g pumpkin, peeled, deseeded
2 tsp salt
Freshly cracked pepper
1 litre vegetable stock
1 lemon, sliced into thin rounds
5g dill, roughly chopped
20g butter
To serve, unsweetened yoghurt, pomegranate seeds (optional), pinch sumac
Method
Add the oil to a large fry pan with a lid.
Add the cardamom pods, leeks, celery and garlic. Cook for 3 minutes over a moderate heat.
Add the rice, cinnamon and rosemary, stir to coat. Gently fry for a couple of minutes to allow the granules to lightly toast.
Coarsely grate the pumpkin and add to the rice.
Season with salt and pepper.
Pour over the stock, stir to combine, cover with a lid and turn the heat down to a gentle simmer.
Cook for 20 minutes, stir the rice, place the lemon rounds over the surface and little of the dill. Cover and cook for a further 20 minutes. Check on the moisture level as brown rice takes longer to cook. If needing more liquid add another 100ml stock.
Once 50 minutes is up check on the rice, taste and see if the rice is cooked. If nearly done, turn off the heat, fluff up the rice with a fork, dot over the butter, cover with the lid and let sit for 5-10 minutes.
To finish, blob over the yoghurt, scatter with pomegranate seeds and a little sumac.
