We are completely in love with red rice or Camargue rice which is grown in that region of France. It is very low in calories, is grown without herbicides and contains loads of health boosting nutrients.
It makes amazing lunches but here’s an evening recipe featuring our vegetable of the month… the pumpkin! For this recipe you will need a culinary pumpkin because you need it to be sweet and nutty and the big carving pumpkins tend to be the opposite of sweet!
Adzuki beans are also a bit red and pack a big nutritional punch and contain a high amount of protein for such a little bean.
Red Rice, Adzuki Bean and Pumpkin Risotto
Prep to Plate: 45 minutes
1 Culinary pumpkin peeled, de-seeded and cubed
1 Tin organic Aduki beans
240g Red Camargue rice
1 Medium white onion finely diced
1 Organic vegetable (or chicken) stock cube
1 Tablespoon Kerrygold butter
1 Tablespoon olive oil
2 Garlic cloves, minced
½ Cup white wine
1 Tablespoon dried mixed herbs
¼ Teaspoon freshly ground black pepper
¼ Teaspoon nutmeg
¼ Teaspoon cumin
Pre–heat the oven at 180C/160C fan/ gas 4.
Place the pumpkin squares onto a baking tray, drizzle over 1 tbsp olive oil and a sprinkle of black pepper and roast for 35 minutes turning once.
Place the rice in a pan of boiling water with the stock cube and cook for around 20 minutes or until al dente.
Melt the butter in a large frying pan and saute the onions and garlic until just golden, then add the white wine and allow to burn off the alcohol which should take about 1 minute.
Add in the adzuki beans, black pepper, nutmeg, cumin and herbs and stir.
Now ladle in the rice leaving some stock water in the pan.
Take the pumpkin out of the oven and spoon into the frying pan. Give a good stir and leave to cook for a further 5 minutes.
If more water is required then spoon in a little more stock from the pan.
Serve and enjoy.