A simple, easy and cost effective mid-week meal.
|1 ½ cups||Vegetable stock|
|1 cup||Long grain rice|
|1 to taste||Salt & freshly ground pepper|
|500 g||Pumpkin (Main)|
|2 Tbsp||Fresh thyme|
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- Preheat oven to 180°C. Spray a 17 x 27cm slice pan with oil. Rinse rice well under cold running water. Place stock in a saucepan and bring to the boil. Stir in the rice, cover, then cook over a low heat for 12 minutes or until the rice is tender and the vegetable stock has been fully absorbed.
- Remove the pan from the heat and stir the two beaten eggs into the rice. Season with salt and pepper and set aside for 5 minutes to cool a little. Press rice into the base and sides of the prepared tin and then bake for 15 minutes to set the crust.
- Steam pumpkin for 10 minutes to soften, then season with salt and pepper. Scatter spring onion and pumpkin on the rice crust and sprinkle with crumbled feta and thyme leaves. Bake for 30 minutes or until golden.