Candied Orange Pilaf with Roasted Pumpkin

April 4, 2014
by hellofreshau Uncategorized @au

    Enjoy this latest and greatest recipe of roasted pumpkin on a bed of citrus goodness!


    Ingredients for two people

    400 gpumpkin, diced into 1cm cubes
    150 grice
    1orange, rind reserved & juiced
    5 gvegetable stock
    2 tbsbutter
    1brown onion, diced
    2garlic cloves, crushed
    2carrot, julienned
    2 tspsugar
    1/2coriander bunch, roughly chopped

    Hellofresh recipe

    For the pumpkin

    Preheat the oven to 180ºC. Place the diced pumpkin onto a baking dish, season with salt and pepper and dress with some olive oil. Place in the oven for 25 minutes or until the pumpkin begins to brown. Remove from the oven and leave aside.

    For the rice

    Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal).

    For the pilaf

    With a knife, remove the rind from half the orange in broad strips. Cut away as much of the pith as possible and cut the rind into fine strips.

    To prepare the stock, dissolve every 5g of stock into 500ml of water and then add the orange juice.

    Heat the butter in a pan over medium-high heat, add the onion and sauté until soft. Add the garlic and cook for another 2 minutes.

    Add the washed rice, stir it in and cook for 1 minute. Add twice as much stock as you have rice (for 150g of rice add 300ml of stock) and bring to the boil, then once boiling reduce the heat to a low simmer and cover with a lid.

    Top it up with a splash or so of stock every couple of minutes and mix just enough to prevent the rice from sticking to the bottom of the pan. After approximately 12-14 minutes the rice should have absorbed all of the stock. Remove from the heat.

    While the rice is cooking, heat some butter in a pan over medium heat, add the carrots and sauté until softened. Remove the carrots and set aside. In the same pan, add the orange rind and cook over medium heat for a couple of minutes until it softens, add the sugar and stir until the moisture is cooked off and the rind is slightly caramelised.

    To serve

    Add the carrots, orange rind, coriander, and pumpkin to the rice and stir gently to combine. Divide between plates and enjoy!

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website

    Previous post
    Crumbed Pork with Sage and Apple Crumbed Pork with Sage and Apple
    Next post
    Persian Braised Eggplant with Prunes Persian Braised Eggplant with Prunes

    Related posts