Curried Pumpkin and Rice (recipe)
This dish came up as a whim on my part. I quite like it and think it makes an attractive side to a meat entree. It’s also great all by itself (as I sometimes have it) 🙂 Because it’s vegetarian in nature I think it may also be a great addition to the menus of any of you who may be planning Tu B’Shevat seders. I’ll be featuring more vegetarian dishes in the run-up to this fun and super-healthy Jewish holiday! 🙂
Curried Pumpkin and Rice
Serving Size: 4 -6
Ingredients:
1 1/2 – 2 lbs. pumpkin, peeled and diced
3 tablespoons extra-virgin olive oil, divided
2 cloves, garlic minced
sea salt and pepper
1 onion, finely diced
3 teaspoons curry powder
2 cups, rice
2 tablespoons chadon beni/cilantro, chopped
1/2 cup pimentos, chopped
![7-1575782](http://www.trinigourmet.com/wp-content/uploads/2007/01/7-1575782.jpg)
Directions:
1. Pour oil into large pot, heat on medium-high
2. Add onions, pimentos and curry powder
3. Fry for 3 to 5 minutes
![3-2688448](http://www.trinigourmet.com/wp-content/uploads/2007/01/3-2688448.jpg)
4. Add chopped pumpkin and garlic.
5. Season liberally with salt and pepper
![2-5802527](http://www.trinigourmet.com/wp-content/uploads/2007/01/2-5802527.jpg)
6. Cover and cook for 15 minutes, stirring occasionally
7. Bring 3 cups water to boil while pumpkin cooks
8. When 15 minutes are up add 2 cups of rice to pot.
9. Stir to coat, toasting slightly for about 3 minutes
![4-5559772](http://www.trinigourmet.com/wp-content/uploads/2007/01/4-5559772.jpg)
10. Add 3 cups of hot/boiling water
11. Bring pot to a boil
![6-7863780](http://www.trinigourmet.com/wp-content/uploads/2007/01/6-7863780.jpg)
12. Stir, cover, and reduce heat to low
13. Test after 30 minutes for doneness
14. Adjust seasonings.
15. Stir and ‘mash up’ the pumpkins chunks slightly.
16. Stir in chopped cilantro.
![1-5446520](http://www.trinigourmet.com/wp-content/uploads/2007/01/1-5446520.jpg)