Honey-Soy Pumpkin & Garlic Rice

• Meanwhile, finely chop garlic. 
• In a medium saucepan, heat the butter over 
medium heat. Cook half the garlic until fragrant, 
1-2 minutes. 
• Add the water and a generous pinch of salt, 
then bring to the boil. 
• Add jasmine rice. Stir, cover with a lid and 
reduce heat to low. Cook for 10 minutes, then 
remove from heat. 
• Keep covered until rice is tender and water is 
absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, 
so don’t peek! 

• While the rice is cooking, roughly chop 
Asian greens. 
• Trim baby broccoli.

• In a small bowl, combine the soy sauce and 
the honey. 
• Drizzle the roasted pumpkin with the
honey-soy mixture, then sprinkle with 
mixed sesame seeds. 
• Roast pumpkin until golden and tender, 
a further 5-10 minutes.

• While the pumpkin is finishing, heat a large 
frying pan over medium-high heat with a drizzle 
of olive oil. 
• Cook baby broccoli until just tender,
5-6 minutes. 
• Add Asian greens, ginger paste and remaining 
garlic and cook, stirring, until greens are slightly 
wilted, 1-2 minutes. 
• Season, then remove from heat.