AT A GLANCE
This dish makes a perfect partner for grilled lamb.
|01||Cook rice in a large saucepan of boiling salted water until tender (15-20 minutes). Drain well.|
|02||Meanwhile, heat 2 tbsp olive oil in a casserole over high heat, add bacon and onion, and sauté until starting to caramelise (5-6 minutes). Add pumpkin and stir occasionally until starting to turn golden (3-4 minutes), then add spices and stir until fragrant (1 minute). Add stock, bring to the boil, reduce heat to medium and simmer, covered, until pumpkin is tender and liquid is absorbed (2-3 minutes). Remove pumpkin mixture from casserole and set aside.|
|03||Heat remaining oil in casserole, add rice and stir occasionally until starting to toast (2-4 minutes).|
|04||Transfer rice to plates and serve topped with pumpkin mixture, and scattered with olives, cheeses and pumpkin seeds.|