26 May 2012

Rice Bake (Totally Seasonally Inappropriate, in Hindsight)

Organised another one of these last Saturday.  I took home the leftover white rice from the Indian food.

Since the rice had been cooked with cloves and bay leaf, I decided to make a savoury bake with the rest of some pureed pumpkin I had opened.

Rice Bake

6-8 cups cooked white rice
28 ounces pureed pumpkin
1 cup walnuts, soaked
handful of fresh herbs and greens (2 kinds of lettuce, chard, arugula, basil, sage, thyme, mint)

Preheat the oven to 400 degrees Fahrenheit.  Grease a 9*13” glass baking dish.  In a food processor, process the walnuts, herbs, and pumpkin until uniformly blended.  Mix with the rice.  Pat the rice mixture into the pan.  Bake for 30 minutes or until mixture is set (it will look dried-out on top).  Let cool in the pan, then slice and store in the refrigerator.

It’s a substantial side-dish or starch for a meal.

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