Cassilde's pumpkin rice

Ingredients for 2 servings:

• 2 onions
• 2 garlic cloves
• 1 tbsp oil (sesame oil)
• 500 g pumpkin(s) (Hokkaido)
• 175 g basmati
• 300 ml water
• Salt
• curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This recipe is prepared much like risotto: Peel and chop the onions and garlic cloves. Cut open the pumpkin, remove the seeds, and cut into cubes. If using the Hokkaido variety, you can leave the skin on and eat it. Sauté the onions and garlic in hot sesame oil. Add the pumpkin and rice and fry briefly. Then add about 300 ml of water and bring to a boil. Then reduce the heat slightly and let the mixture simmer rather than boil. If the water has evaporated before the rice is ready, simply add a little more water. Stir frequently, but not too vigorously, so the pumpkin doesn’t fall apart. Season with salt and curry powder to taste. Serve hot. Cooking time: approximately 15-20 minutes. This serves two people as a main meal, but can also be served as a side dish for four people.