Back to Recipe Menu

Pumpkin, leek & rice hot pot

Method

  • Place the pumpkin and leeks in a large microwave proof dish with the butter. Cover with plastic wrap, pierce a couple of times and cook in the microwave on 100% for 5 mins.
  • At the same time, bring the stock to the boil in a large pot. 
  • Uncover the microwave bowl and add the rice, boiled stock and seasonings. Mix well, cover with fresh plastic wrap, pierce a couple of times and cook in the microwave on 100% for 8-10 mins until tender. Then set aside for 5 mins, before stirring and tasting for seasoning.
  • Serve the garnished with the capsicum and parsley as an accompaniment to your favourite fish or meat dish.

Ingredients

  • ½ butternut pumpkin, peeled & cut into chunks
  • 2 leeks, washed well & cut into thick slices
  • a few dollops of butter
  • 3 cups vegetable stock
  • 250 gm basmati rice
  • sea salt & freshly ground pepper
  • shredded red capsicum
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm