Warm Harvest Rice

A gorgeously colourful and warming rice dish just perfect for Autumn nights.

Ingredients:

250g baby kumara (we love Kaipara Kumara Sweeties)

Olivado Extra Virgin Olive Oil

200g haloumi cheese, sliced

4 slices of streaky bacon (we love Heller’s)

1/4 cup cranberries

2 sprigs fresh thyme

1/4 cup almonds, chopped

500g SunRice Superbrown Rice, cooked

2 spring onions, sliced

Juice and zest of 1 orange

Fresh thyme leaves to garnish

Method:

Pre-heat your oven to 180 degrees Celcius, fan bake.

Cut the baby kumara into bite-sized pieces and place on a baking tray. Drizzle with olive oil and season.  Cook for the kumara for 20 minutes, tossing after 10 minutes to ensure even cooking.

In a small frying pan, add a dash of olive oil and fry the haloumi slices on each side until golden.

In a large pan, fry the bacon until lightly crispy. Once crisp, add the cranberries and cook until swollen, followed the thyme leaves and almonds. Next, add the cooked Superbrown rice and cooked kumara. Stir lightly to combine.

Remove pan from the heat, then stir through the spring onion, orange zest and orange juice.

Serve the rice and bacon mixture with fried haloumi slices on top. Garnish with fresh thyme leaves if desired.