Pumpkin, almond and cheese rice bake

1 hour 30 minutes


  • 250g of basmati rice
  • 4 shallots, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 600g of pumpkin, peeled, deseeded and cut into 2.5cm chunks
  • 4 sprigs of thyme, leaves picked
  • 75g of flaked almonds
  • 600ml of vegetable stock
  • 100g of cheddar, grated
  • 1 tbsp of rapeseed oil


Heat the oil in a large pan and sauté the shallots and garlic for 4–5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8–10 minutes
Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20–25 minutes, or bake as suggested below
Preheat the oven to 180°C/gas mark 4
To bake, spoon the mixture into a large gratin dish and scatter over ¾ of the grated cheese, cover with foil and bake the oven for 20 minutes.
After 20 minutes, remove the foil and bake for a further 20–25 minutes until the cheese is golden brown and the rice is cooked
Serve with the remaining grated cheese, salad and crusty bread or seasonal greens