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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes. Ingredients:
2 tablespoons olive oil |
1 cup finely chopped onion |
2 garlic cloves, peeled and minced |
2 cups long-grain white rice |
1/4 teaspoon each ground cinnamon, ground coriander, ground cumin, ground turmeric, and salt |
1/8 teaspoon each paprika and pepper |
3 cups fat-skimmed chicken broth |
1 tablespoon lemon juice |
3 1/2 cups diced (1/4 in.) pumpkin, such as sugar pie or baby bear (see notes) |
3 tablespoons dried currants |
1 tablespoon minced preserved lemon |
1/3 cup chopped pistachios |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in a 10- to 12-inch frying pan (with sides at least 2 in. high) over medium-high heat. When hot, add onion and garlic; stir until limp, about 5 minutes. Add rice, cinnamon, coriander, cumin, turmeric, salt, paprika, and pepper; stir to coat. Add broth, lemon juice, pumpkin, currants, and preserved lemon. Bring to a simmer.
2. Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender to bite, 20 to 25 minutes. Fluff with a fork and stir in pistachios and cilantro.
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