Pumpkin, almond and cheese rice bake
by Karen Burns-Booth
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Ingredients
Store Cupboard
250g of basmati rice
75g of flaked almonds
600ml of vegetable stock
Fruit & Vegetables
4 shallots, peeled and minced
2 garlic cloves, peeled and minced
600g of pumpkin, peeled, deseeded and cut into 2.5cm chunks
Salad & Fresh Herbs
4 sprigs of thyme, leaves picked
Cheese
100g of cheddar, grated
Oils & Vinegars
1 tbsp of rapeseed oil