Slow Cooker Pumpkin And Rice Casserole
As the leaves fall and the days get shorter and colder, there many vegetables that depict Autumn and pumpkin is one of them.Sadly here in the U.K supermarkets only sell pumpkins just for Halloween, which I think is a shame as there season ends in December making the most of short time we have to buy them I made this recipe slow cooker pumpkin and rice casserole.It is very filling dish, we had enough to freeze ready for another day.
Pumpkin And Rice Casserole
2 tbsp olive oil
2 onions, peeled, finely chopped
2 sticks of celery, finely chopped
1 small leek, washed, and finely chopped
2 carrots, washed and finely chopped
1 red pepper, deseeded and finely chopped
2 cloves of garlic, peeled and crushed
1 tsp dried thyme
1/2 punnet of buttons mushrooms
300g easy cook brown rice
1 tin of chopped tomatoes
1 pint of vegetable stock
Flesh of 1 small pumpkin
Salt and pepper
1. In a large frying pan, heat the oil and gently fry the onions, celery, carrots, leek and pepper.Keep stirring on a medium heat until the carrots start to soften.
2. Add the garlic, thyme, salt and pepper and cook for 1 minute.Add the mushrooms, stirring for 1 minute.Add rice and toss to coat.Add the tomatoes, vegetable stock and bring to the boil.Transfer to the slow cooker and stir in the pumpkin.
3. Cook on low for 7 to 8 hours or high for 4 hours.
I get a mention in The Telegraph this week about slow cooking.
I’m adding this to Chrissie’s Slow Cooker Sunday
*edited 20/03/13.The second recipe that was originally posted here sticky apple toffee pudding has now moved*