800gms of pumpkin
3 tbsps. olive oil
Sea salt and freshly ground black pepper
½ tsp chilli flakes
1 average sized onion finely chopped
2 clove garlic crushed
3cm piece fresh ginger grated. (I use mine from the freezer)
200grm brown rice that you have washed
1 litre chicken or vegetable stock
Juice of 2 limes
1 400ml tin coconut milk
1 tbsp. fish sauce
3 spring onions finely chopped
Bean sprouts to serve or a few coriander leaves
Preheat the oven to 200degrees.
Peel pumpkin taking out the seeds. Cut into 1cm cubes. Place in a roasting dish and toss through 2 tbsp. of oil and the chilli flakes .Season with the salt and pepper. Roast for 20 mins or until cooked through .Remove and let cool. Keep any of the oil left in the pan.
Heat 1 tbsp. oil in a stockpot and sauté the onion until soft and translucent but not browned. Stir in the ginger, the garlic and the rice and sauté for a few more minutes. Add the stock lime juice, coconut milk and fish sauce and bring to the boil .Reduce and simmer for 30 minutes until the rice is cooked.
Stir in the pumpkin and the bit of reserved oil and the spring onions holding back a few slices for decoration. Bring back to the boil and then turn off the heat and leave for about 10 mins before serving.
Garnish with spring onions and bean sprouts and even a little coriander if you have some.
NOTE: The rice will keep absorbing liquid so you may need to add a little stock before serving.