Facts & Figures
Surprisingly simple and well balanced with sweetness and mild spice. Spicy roasted Japanese pumpkin, sautéed kale, chunky slow cooked tomato chutney, and caramelised Swiss brown mushroom on a fragrant pine nut and sultana pilaf rice.
Heat a drizzle of olive oil in a pan over medium heat.
Add pumpkin to the pan, then sear until golden.
Add kale and mushrooms to the pan, then sauté for 1.5 minutes or until heated through.
Transfer rice to a microwave-safe container, then heat on high for 1 minute.
To serve, place rice onto a plate and top with pumpkin, then add kale and mushrooms on the side. Top with tomato chutney.
Transfer pumpkin to a microwave-safe container, then add 1 tablespoon of water. Stir, then heat on high for 1 minute. Add kale and mushroom, then heat on high for a further 1 minute. Transfer rice to a separate microwave-safe container, then heat on high for 1 minute. Add vegetables, then top with tomato chutney.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.