Pumpkin, chestnut and spinach fried rice

Serves 6


200g basmati rice

100g wild organic black rice

2 tbs olive oil

800g butternut pumpkin, peeled, cut into thin wedges

200g cooked, peeled chestnuts, chopped roughly

4 garlic cloves, chopped finely

100g baby spinach, washed, chopped roughly

50g butter

1 large handful of parsley, chopped

zest of 1 lemon

1 tbs honey

3 tbs Tamari (or Soy sauce)

salt and black cracked pepper


  1. Cook both rices in separate saucepans of boiling salted until cooked – the black rice takes longer to cook. Drain and refresh under cold running water, then set them aside to drain.
  2. Heat the olive oil in a large heavy based frying pan over a medium heat. Cook the pumpkin wedges, turning, for 6-8 minutes until just soften. Add chestnuts and garlic, cook for a further 2 minutes.
  3. Add the spinach and cook for a further 5 minutes.
  4. Add the butter and rice to the pan and combine ingredients, cook for 8-10 minutes without, stirring, so not to stick on the bottom of the pan.
  5. Fold through the parsley, lemon zest, honey, Tamari, salt and black cracked pepper.
  6. Serve warm in a large bow.

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