Perfect if you need food that warm you up, this recipe is a great opportunity to rediscover black rice full of anti-inflammatory antioxidants and rich in fibre.  Combined with the antibacterial action of garlic, the digestive support of ginger and the mood-enhancing power of leafy greens,  this dish is a must to stay well during cooler days.


·         1/2 cup of uncooked Black Rice
·        Approx. 800 gm. Pumpkin – any variety, although Kent works very well
·         1 Leek, finely sliced
·         1 large (or 2 smaller) Portobello Mushroom , sliced
·         2 large handfuls of leafy greens such as Kale, Spinach, Silverbeet, sliced
·         A few Dried Tomatoes, finely sliced (optional)
·         2 cloves Garlic, crushed
·         1/2 teaspoon Chilli Flakes
·         1 teaspoon Ginger, grated
·         1/2 Lemon, juice and zest
·         Thyme to garnish


Preheat oven to 180°C. Line a baking tray with baking paper

Cut pumpkin  into  large wedges (with skin on). Place on baking tray and bake for 50-60 mins, or until a sharp knife can be inserted easily.

Rinse and drain the rice. Place in a saucepan and cover with water. Bring to the boil then simmer gently until tender – approx. 30 minutes – checking regularly if more water is needed. Drain rice and leave in saucepan with lid on.

Heat a small amount of water in a frying pan and sauté the crushed garlic and chili flakes for a few minutes. Include the sliced dried tomatoes (if using).  Add the finely sliced leek and sauté for around 3 minutes. Add the sliced mushroom and sauté for 3 minutes. Add the greens and sauté until wilted. Finally, add the grated ginger and cooked black rice and stir through, then remove from heat.

Arrange the pumpkin on dinner plates and spoon over the vegetable and rice mixture. Drizzle with lemon juice and zest and garnish with thyme leaves.

Recipe from Maia Bedson @ Gawler Foundation