Suspended fluid photography by Luka Klikovac, via Design Boom
Lissa’s Tomato, Roast Pumpkin & Pine Nut Rice Bake
1/2 c rice
1 med brown onion, finely chopped
1/2 – 1 cup spinach
1/4 pumpkin, chopped into 1″ chunks
1 courgette, chopped into half moons
2/3 c corn kernels
1 x 400g can chopped tomatoes
1 tsp balsamic vinegar
1 tsp brown sugar
1 1/2 tsp dried herbs (e.g. basil, oregano, thyme)
2 tbsp olive oil
1 tbsp finely chopped fresh basil (optional)
3 tbsp pine nuts
1/2 c (approx) breadcrumbs*
2 tbsp seeds (pumpkin, sesame)
sea salt & fresh black pepper to taste
Pre heat oven to 180 C. Toss pumpkin in a little olive oil, salt & pepper. Roast until easily pierced with fork, about 30 mins. Set aside.
Cook rice your preferred way. Drain & set aside.
Saute onion in 1 tbsp olive oil until translucent, 2 mins. Add dried herbs. Add courgettes. Cook 5 mins, stirring occasionally. Add spinach, corn, tomatoes and stir until mixed. Add brown sugar, balsamic and olive oil. Stir until mixed, and simmer 10 minutes.
Add rice and pine nuts to tomato mixture. Add the rice gradually – there might be a little too much, you want the mix to be a little saucy so it doesn’t dry out while baking. Add the pumpkin, gently mixing through. Add fresh basil, if using. Season to taste with salt & pepper.
Spoon into lightly oiled baking dish. Top evenly with breadcrumbs. Sprinkle with seeds, if using.
Bake 20 minutes at 180 C.
* gluten-free if you need!