After cleaning out a pumpkin for Halloween, we cleaned the seeds and roasted them. The sections that were cut out to make a jack-o'-lantern, were cleaned of the pulp, removed the outer skin, and cut into small cubes. Now we have a container full of pumpkin cubes to make several dishes, for example this rice dish.
Serves 4-5
2 Tbs. (15 ml) olive oil
3 garlic cloves, finely chopped
1 chopped onion
1 organic red bell pepper, chopped
1 pound (450 g) or 2-3 handfuls of cubed pumpkin*
bunch of parsley, chopped or dried
little saffron, achiote, annotto seeds or bijol* powder
1. Rinse the rice in cold water several times.
2. Heat the oil in a medium iron skillet over medium heat.
3. Add garlic and cook about 30 seconds.
4. Add onions cook and stir about 5 minutes.
5. Add the peppers to cook another 2-3 minutes.
6. Stir in the rice and cook about 1 minute.
7. Add the pumpkin cubes, parsley, and bijou, stir in 1 1/2 cups (360 ml) of water.
8. Bring to a boil for about 10 minutes.
9. Reduce the heat to low, cover, and cook about 20 minutes.
10. Sever as a main dish or a side dish.
* Bijol powder is used for color not flavor of expensive saffron.
* Optional: calabaza (know as West Indian, Cuban, or Caribbean pumpkin), butternut or a Japanese kabocha squash 南瓜)
-modified saveur.com
