Autumnal Rice Skillet with Pumpkin, Chickpeas and Feta
A hearty rice skillet with Hokkaido pumpkin, chickpeas and spinach, finished with feta and walnuts. It tastes good warm or cold and stays pleasantly fluffy when reheated in a lunchbox, a warming autumn classic for on the go.
By yumbelo · 2 servings · 30 minutes
Ingredients
- 150 g long-grain rice
- 300 g Hokkaido pumpkin
- 1 pc onion
- 1 pc garlic clove
- 1 can chickpeas (canned, drained)
- 150 g baby spinach
- 80 g feta
- 30 g walnuts
- 2 tbsp olive oil
- 300 ml vegetable stock
- 1 tsp dried thyme
- 0.5 pc lemon (juice and zest)
- salt
- pepper
Method
- Rinse the rice in a sieve under cold water. Deseed the pumpkin and cut it into 2 cm cubes. Finely dice the onion and garlic.
- Toast the walnuts in a dry pan without fat for 2 to 3 minutes, until fragrant, and roughly chop them. Set aside.
- Heat the olive oil in a pot and sweat the onion and garlic for 3 minutes until translucent. Add the pumpkin cubes and rice and toast for 2 minutes.
- Pour in the vegetable stock, sprinkle in the thyme, bring to a boil and simmer covered over low heat for about 15 minutes, until the rice and pumpkin are cooked and the liquid has been absorbed.
- Rinse the chickpeas, drain them and fold them in during the last 5 minutes. Stir in the spinach until it has wilted.
- Season with lemon zest, lemon juice, salt and pepper. Crumble the feta and sprinkle it over the top along with the walnuts. Serve warm, or let cool and portion into lunchboxes.