Serves 4
Ingredients
1 Garlic Clove
2 TBS Butter or suitable df spread (e.g. Nuttelex Original)
2 TBS Oil
1 Cup BUTTERNUT PUMPKIN cut into 1 Cm Cubes
3 shallots sliced
1/4 tsp Saffron
3 cups of home made stock or water
1/2 can of drained chickpeas
1 cup of white rice (not cooked)
coriander or parsley to garnish
Method
- In a large saucepan, heat combined oil and butter on medium. Cook pumpkin for 4-5 minutes, turning frequently until beginning to brown. Add shallots and cook for 1-2 minutes, until tender. Stir in rice and saffron . Cook, stirring, for 30 seconds, to coat grains in oil.
- Add stock (or water) and chickpeas bring to boil, cover and simmer for 20 minutes until liquid absorbed and rice is cooked
- Serve garnished with coriander or parsley
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