A couple of weekends ago my sister and niece, mum, another sister and Frase were here for dinner and, with no time to visit the shops and a recently raided (by me) veggie patch I was left to create an easy-to-share meal with what we had in the fridge and pantry. Since then, I have been itching to get into the kitchen and get it down properly for YOU!
Yep, it was a long time between new recipes here in the very broad land of Natural Harry…. but this one, when I made it was a hell yeah!
The way I usually create, as most of us do, is by throwing together bits and pieces from the garden and the pantry, working in the moment and hoping for the best. I then re-make the winners over and over, measure and refine processes until the recipe becomes a useful tool and a delicious meal. Something you can add to, swap ingredients in and out of and make your own.
You see I am a lazy cook myself and am constantly aiming to strike the perfect balance between whole-food, EASY food, satisfying food, and tasty food.
I hope you like this one! Don’t be fooled by the longer-than-my-usual ingredient list, many are repeated and most you will likely have in your pantry. I can’t go past a perfectly roasted pumpkin and love the skin left on but you could always remove it before roasting, or even swap it for sweet potato if that is what you have on hand!
I find this recipe PERFECT as a take-to-work lunch the following day and yummy and easy to re-heat for a yummy dinner. It is also a crowd-pleasing fave, especially the pumpkin, which is why this version serves 4 because I want you to show off to your mates!
Prep time: 10 minutes
Cook time: 80 mins
Serves: Approx. 4
1 kg pumpkin, washed, seeds removed and cut into wedges
1tbsp cold pressed olive oil
1 tbsp coconut aminos
2 tsp cumin seeds
1/4 tsp cinnamon powder
1/2 tsp cracked pepper
1/4 tsp ground ginger
1/2 tsp salt
1 cup brown rice, rinsed
1 cube/1 tsp vegetable stock
1/4 tsp turmeric, ground
1/4 cup almonds, chopped
1/4 cup sunflower seeds
1/4 cup dried currants
1/2 cup coriander, or herbs of choice – parsley works well too! – Finely Chopped
3 tbsp tahini, hulled
2 lemons, juiced
1/2 tsp salt
2 large garlic cloves, minced or finely chopped
Fresh herbs of choice – I used a small handful of fresh mint!
Other options – 1/2 avocado, sauerkraut, hummus, greens
Pre-heat oven to 160 Celsius, fan forced.
Toss pumpkin wedges in olive oil and spices. Line 2 baking trays with baking paper and place wedges on trays. Place in the oven for 80 minutes. (I know, it seems like ages – but the oven does all the work! 😉
Meanwhile, place 1.5 cups of boiling water in a saucepan stir in vegetable stock and turmeric powder until dissolved. Add rice, place over medium heat and simmer until all water absorbed. Set aside to cool.
In a non-stick frypan, toast the chopped almonds and sunflower seeds lightly, turn heat off, allow to cool, add cooked rice, currants and chopped herbs and stir well.
Whisk together the garlic-y sauce ingredients and you are ready!