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pumpkin-rice-ginger recipe

Date: Sun, 13 Jul 1997 12:12:08 -0700 (PDT)
From: "Neil C. Andrews, MD" (ncandrews@ucdavis.edu)

Pumpkin with Rice and Ginger

1/2 medium onion, finely chopped
1 scant Tbsp. grated fresh ginger
1 cup brown basmati rice
2 1/2 cups liquid (1 cup orange juice and 1 1/2 cups water is a good
1 cup pumpkin puree
Salt and pepper to taste.
1/4 tsp. nutmeg, or to taste
1 Tbsp. chopped parsley
1/4 cup raisins (optional)

1. In a large saucepan saute the onion and ginger in water. Cook on
medium heat a few minutes till onion is softened.

2. Add rice and stir well 1 minute more. Then add liquid, pumpkin,
salt, pepper, and nutmeg. Stir to mix well.  Bring to a boil , cover,
and cook on medium heat about 30 minutes or until liquid is
absorbed. (20 minutes if using white basmati.)

3. Stir and taste for correct seasoning. Serve sprinkled with parsley
and optional raisins if desired.  (NOTE: I threw in some left over
black beans and omitted the raisins the last time. Good too.)

kwvegan vegan