Butternut & pecan black rice pilaf

A good-for-you vegetarian dish of black rice studded with jewel-like chunks of roasted butternut and crimson raisins

Serves: 4-6

Ingredients:

30ml (2 tbsp) butter

1 small onion, chopped

250ml (1 cup) black rice (or wild rice)

500ml (2 cups) vegetable stock

Salt and pepper

1 butternut, peeled, seeded and chopped

Olive oil

15ml (1 tbsp) honey

15ml (1 tbsp) brown sugar

Salt and pepper

250ml (1 cup) pecan nuts

30ml (2 tbsp) fresh thyme leaves

Zest of 1 orange

60ml (¼ cup) crimson raisins

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Method:

1) Sauté butter and onion in a saucepan for about 2 minutes, until onions are translucent. Add the rice and toss to coat, cooking for a further minute. Pour in the stock, season, cover and bring to the boil. Stir the rice and lower the heat to a simmer. Cover and allow to cook for about 40 minutes, until the rice is cooked through and all the liquid has been absorbed.

2) Preheat the oven to 200°C.

3) Arrange the butternut on a roasting tray and drizzle a little olive oil over it to coat. Season with salt and pepper, drizzle over the honey and sprinkle the brown sugar on top. Roast the butternut for about 30 to 40 minutes, until cooked through and beginning to caramelise.

4) Add the pecan nuts to the butternut about 10 minutes before end of cooking time.

5) Add the thyme leaves, orange zest and sultanas to the rice, and toss through the butternut and pecans. Serve warm or at room temperature.