Onion rice with pumpkin and chestnuts recipe
Celebrate Bonfire Night with this flaming good side. Perfect for enjoying outdoors around a warming campfire, this hearty rice dish is packed with sweet onions, chestnuts and pumpkin. Bonfire Night food doesn't get much more comforting than this!
See method- Serves 6
- 10 mins to prepare and 25 mins to cook
- 226 calories / serving
Ingredients
- 1 tbsp olive oil
- 40g butter
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 1 tsp chilli flakes
- 1 tsp cumin seeds
- 350g pumpkin or butternut squash, seeded and cut into 2.5cm cubes
- 100g roasted chestnuts, roughly chopped
- 375g microwave long grain rice
- 2 tbsp crème fraîche
- small bunch parsley, chopped
- bunch chives, chopped
Each serving contains
- Energy
- 945kJ 226.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 0.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 32.4gProtein 3.8gFibre 2.4g
Method
- Heat the oil and half the butter in a large pan over a low heat on the hob. Add the onion and cook for 10 mins, until softened. Increase the heat to medium and stir in the garlic, chilli and cumin. Fry for 1-2 mins, until fragrant, then add the pumpkin or squash.
- Season well and fry for 7 mins, or until starting to soften. Add the chestnuts and rice along with the remaining butter and continue cooking for a further 8 mins, stirring occasionally. Season to taste, then stir in the crème fraîche, parsley and chives.
- Tip: If you like blue cheese, crumble a little dolcelatte over the rice before serving.
- See more Bonfire Night recipes
