PUMPKIN PILAF

PUMPKIN PILAF image

Yield 4-6 Servings

Number Of Ingredients 11

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3 cups of pumpkin / butternut / other winter squash cubes (about 1/2" to 3/4")
2 tbs light olive oil d1vided
1/2 tsp coriander powder
1/2 tsp cumin powder
1 cup basmati rice
1 small white or yellow onion diced (about 1/2 cup)
1 tsp finely minced garlic
1 tsp finely minced fresh ginger
Salt & pepper
1/4 cup chopped parsley or cilantro
1/4 cups toasted chopped nuts for garnish (optional)

Steps:

1 - Heat oven to 400* Toss pumpkin cubes with 1 tbs oil, the coriander & cumin and 1/2 tsp salt (or to taste) and spread out on a baking sheet. Roast in oven for 25 - 35 minutes till cooked through and slightly caramalised. 2 - While pumpkin is cooking, wash rice 2 - 3 times and drain in a sieve. 3 - Heat 1 tbs oil in a pan with a tight fitting lidover medium heat. Add onion, and saute till limp and picking up brown flecks. Add ginger and garlic, saute 30 secs. Add rice, stir around for another minute till all grains are coated with the flavoured oil. 4 - Add 1 3/4 cups water, and 1/2 tsp salt, and pepper to taste. Bring to a boil, stir well, cover with a tight fitting lid. Lower heat to the lowest on your stove and let cook for 20 min. Turn off the heat and leave for another 5-10 minutes to steam. 5 - By the time the rice is cooked, the pumpkin will be roasted also. Fluff the rice with a fork, and toss with the pumpkin and cilantro. Spoon on to a serving dish, and garnish with the toasted nuts.