Orange. Pumpkin and Purple Basil Rice Pilaf

Orange. Pumpkin and Purple Basil Rice Pilaf

The delicious flavour and perfume of oranges along with middle eastern spices give this rice dish a lovely sweetness and aromatic companion to fish or chicken. To avoid chemical residues I use organic oranges where possible, particularly as this recipe uses the rind.

Method

Cook onion in olive oil until soft and brown. Stir rice, pumpkin, currants, all spice and orange zest through the onion. Measure orange juice and top up with vegetable stock to make 2 cups, and pour into rice. Bring to the boil, turn down heat to low, cover and cook for 50 mins. Add chickpeas and cook for another 5-10 mins. Stir through nuts and mint leaves and season as required.

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 1/2 cups organic brown rice
  • 500 g pumpkin, chopped into cubes
  • 1/2 cup currants
  • 1/2 tsp ground allspice
  • zest and juice of 1 organic orange
  • approx 2 1/2 cups organic vegetable stock (or water)
  • 1 tin chickpeas, drained and rinsed (optional)
  • 1/2 cup tamari almonds
  • a large handful of mint (I also used purple basil last night which added to the great colours)

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