Pumpkin Pilaf

  • 1 Onions
  • 1 ½ cups Rice
  • 1 Cinnamon Sticks (split)
  • 1 tsp Cardamom, ground
  • ½ kg Pumpkin, cubed
  • 2 ½ cups Stock (mix water with ¼ cup Braggs & 2 tbs Jenson’s Seasoning)
  • ½ cup Raisins or (Red Capsicum)
  • ½ 1 cup Almonds, chopped

 

  1. Fry off onions in a little water.
  2. Add cinnamon, cardamom, rice and pumpkin.
  3. Mix well.
  4. Add stock, raisins (or red capsicums) and stir to combine.
  5. Pour into large casserole with fitted lid, or retain in oven proof saucepan or frypan with lid.
  6. Cover and bake  in oven on 180° for at least 1 hr to 1 ½ hrs (may need a little more time).

 

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