I promised super seasonal stuff this autumn, and I feel like this recipe full on delivers.
I’ve been stockpiling squashes in a big way. Partly for pictures, mostly because they look beautiful and make me feel all cosy. It’s like I can’t function unless I have at least 4 squashes knocking about in the house somewhere. It’s getting pretty serious..
I’ve also been trying to get my head into the vegan game a little bit. Veganuary is coming up (January, in case that wasn’t obvious) and I want to absolutely kill it this year. Breeze through it like it’s nothing.
As with my last recipe, this is vegan if you serve it just like this, but by all means fry up some eggs or halloumi if you’re allergic to the concept of plant-based foods.
I don’t know what the deal is with re-heating rice. I once heard it was dangerous. I’ve been reheating a portion of this every day by frying it in a bit of oil on high for like a minute or two and I’m still alive. I think.
Oh, by the way, expect to see this Alice in Wonderland tea towel in a good few posts, I’m kind of obsessed with it. It was sent to me by Boswells of Oxford – isn’t it the perfect way to celebrate the 150th Anniversary of the book?
1 cup brown rice
1/2 a pumpkin, peeled and cubed
10 medjool dates, roughly chopped
generous handful pecans
- Heat the oven to Gas Mark 6 (conversions here) and toss the pumpkin in about 1 tbsp of oil in a roasting dish and whack it in the oven for about 30-40 minutes. Tip the pecans in there for the last 10 minutes of cooking.
- Put the rice in a saucepan with 2.5 cups cold water. Bring to the boil then cover and simmer until all the water has been absorbed. About 25-30 minutes.
- Rinse the rice once it’s cooked, then mix it with the pumpkins, pecans and dates.