Butternut brown rice

Butternut Brown Rice

1 cup brown rice

2 cups water

1 cube/teaspoon chicken stock (optional)

1 small butternut squash, peeled, de-seeded and diced

200 grams chopped bacon (optional)

3 tablespoons pine nuts

2-3 tablespoons parmesan (or more)

Cracked black pepper to taste

Place rice, water and chicken stock in a large saucepan. Bring to the boil and simmer until rice is soft and the water absorbed, maybe about 20-30 minutes. Remove the saucepan from the heat and cover.

Place the butternut squash in a saucepan, cover with water and bring to the boil. Simmer until the squash is cooked. Drain the water and mash.

Heat 2 tablespoons of olive oil in a frying pan and lightly cook the bacon. Add the pine nuts and fry very lightly.

Combine the bacon mixture, rice, pumpkin and cheese. Mix well and season with pepper (and salt if needed).