Transform leftover rice into a spicy flavoursome meal with this tasty recipe.
1 teaspoon extra virgin olive oil 1 cup cooked brown rice 1 tablespoon feta cheese 1/4 cup walnuts, chopped 1/4 cup cranberries, chopped 1/2 red capsicum, cut into small chunks 1 spring onion 1/2 teaspoon allspice 1/2 teaspoon paprika 1/2 teaspoon ginger 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin juice of 1/4 lemon 4 rings of pumpkin, 5 centimetres-thick 1/4 cup parmesan cheese, grated
Preheat the grill to 180°C. Heat oil in a wok over medium heat. Place all the ingredients, aside from the pumpkin, into the wok and stir-fry for three to four minutes, tossing continuously. Place the pumpkin rings on a lined baking tray and then fill each with the rice mixture. Top each with a tablespoon of parmesan, then grill for five minutes or until the rice is toasted and the cheese is lightly browned. Serve immediately.