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Categories:Viewed: 89 - Published at: 4 years ago
Ingredients
- 1 cup basmati rice
- 800g pumpkin, cut into large chunks
- 1/2 cup KRAFT FREE* French Herbs Dressing
- 1 tablespoon thyme leaves
- 150g green beans, trimmed and cut into 4cm lengths
- 20g pine nuts, toasted
- salt and pepper, to tatste
- 1/3 cup shaved Parmesan cheese
- 8-12 (depending on size) cooked lamb cutlet, to serve
Method
- Cook rice according to pack directions, then allow to cool slightly.
- Toss pumpkin in 2 tablespoons of dressing along with the thyme and bake at 180C for 30 minutes or until tender and golden.
- Boil or steam beans until tender; drain and set aside.
- Toss together the rice, pumpkin, beans, pine nuts and remaining dressing.
- Season to taste and serve sprinkled with Parmesan alongside lamb cutlets.
