Roasted Pumpkin and Black Rice

Roasted Pumpkin and Black Rice

This recipe features a colourful and flavourful dish combining sweet pumpkin, nutty black rice, and a variety of vegetables and herbs. The dish involves roasted pumpkin and fennel, sautéed onions, garlic, chili, and cavolo nero (Tuscan kale), and crispy sage. The black rice is cooked separately and then mixed with the sautéed vegetables before being topped with the roasted pumpkin and fennel. The dish is finished with a drizzle of high-quality olive oil, pomegranate seeds, and the crispy sage for added texture and flavour. It's a visually stunning and deliciously complex meal that highlights the natural sweetness of the pumpkin against the earthy rice and savory vegetables.

Serves: 2

15 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 0.25 crown prince pumpkin (or butternut squash)
  • 200g black rice
  • 1 fennel bulb
  • 1 red chilli
  • 5-6 stalks of cavolo nero
  • 0.5 white onion
  • 3 cloves of garlic
  • A handful of fresh sage
  • Olive oil
  • Salt and pepper
  • Pomegranate seeds

🔄Natalia Rudin's Suggested Substitutes

Crown Prince Pumpkin (or Butternut Squash) Acorn Squash, Kabocha Squash
Black Rice Wild Rice, Brown Rice
Fennel Bulb Celery, Leeks

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