175g (6 oz) Camargue red rice
2 tablespoons olive oil light
150g (5oz) red onion, finely chopped
2.1 tsp cardamom seed
2.1 tsp All Spice
1 1 / 2 tablespoons raisins
40g pine nuts (roasted)
3 tablespoons parsley, finely chopped
1 pumpkin (long fat stem cells, if possible)
2 large red peppers, each cut into 8 thick slices
1 tablespoon balsamic vinegar
100g (4 oz) good quality cranberry sauce
Juice of half lemon small
1st Bring the rice to a boil in a medium pot and simmer for 20-25 minutes, making it some “bite”.
2nd fry with 1 tablespoon olive oil until soft and the onion begins to caramelize. Add the spices and raisins and add another 2 minutes.
3rd Combine this mixture with the cooked rice, pine nuts and parsley.
4th Peel the stem of the squash with a peeler and cut into 8 circles about 1 cm thick and 8-9 cm in diameter. Parboil for 2-3 minutes to soften slightly.
5th Heat a large frying pan fluted. Mix the remaining 1 tablespoon oil with the vinegar and brush the squash and peppers with this before char-grilling. Keep the cooked vegetables warm in the oven until a low ready to assemble the stack.
6th Melt the cranberry sauce in a small saucepan, add one tablespoon water, if it is very thick. Once hot, add the lemon juice and a sieve to remove large pieces.
7th To assemble the stack, create a squash circuit in the middle of a plate. Put a ring on it about 8.5cm / top and press in a quarter of the rice mixture. On top of this place a second circle and decorative heap a quarter of the grilled peppers. Drizzle over 1-2 tablespoons of sauce.