The fantastic thing about this recipe is that you can really sub in anything you have around the house (I used hazelnuts instead of pistachios and raisins instead of the dried cranberries) Easy. Delicious. Love for your taste buds and your body. Enjoy!
550g pumpkin, peeled and cut into 3cm cubes
1 brown onion
1 tsp cinnamon*
1 tsp cumin*
1 ½ c basmati rice
5 cups vegetable stock
1/3 c pistachio kernels (coarsely chopped)
1/3 c craisins (dried cranberries, coarsely chopped)
1/3 c coarsely chopped coriander
harissa and natural Greek yoghurt (optional)
Preheat the oven to 200 C, line a baking tray with paper and bake the pumpkin with a splash of oil for about 20 minutes. (Alternatively you can just chuck the pumpkin cubes in a steamer).
Heat a few tablespoons of oil in a large saucepan over moderate heat and add the onion, stirring for 5 minutes or until soft. Add the cinnamon and cumin to the pan and stir for another 30 seconds or until the spicy, fragrant aromas are wafting out of the pot. Add the rice and toss to coat the grains.
Add the stock, cover with a tight-fitting lid and bring to the boil before reducing the heat down to low. Simmer for 15-18 minutes or until liquid is absorbed. Remove from the heat – KEEP THE LID ON! – and stand to one side for 10 minutes to allow the rice to get fluffy. (gives you time to make a nice side salad to go with it)
Gently stir pumpkin, cranberries, pistachios and half the coriander into the rice.
The added bonus is that without the yoghurt it’s also vegetarian, vegan, dairy free and gluten free – always a good dish to have on hand for a dinner party where you don’t quite know which diets you will need to cater for!