A quick (from start to finish in 20 minutes if you use pre-sliced/frozen vegetables) and tasty meal with a nice mix of flavours that compliment rather than clash. You would not believe it doesn't have butter in it, as the pumpkin lends such a rich and buttery flavour to the dish (so it's healthy too).
- 2 cups of jasmine rice
- 500 grams of diced pumpkin
- 250 grams of frozen green peas
- 40 grams of fresh rocket/arugula
- 2 teaspoons of salt
- 3 teaspoons of olive oil
- 1 large green chilli (optional)
- Cook the rice in salted water according to the instructions on the packet, which is usually approximately 20 minutes. Boil the pumpkin in the same water. If the pumpkin chunks are small enough, they'll be cooked within this time.
- About 7 minutes before the cooking time for the rice is up, add the green peas.
- At the end of the cooking time, drain any remaining liquid. Stir through the rocket/arugula and the olive oil. As you do this, the pumpkin pieces will break up and become mushy, adding a lovely butteryness to the dish.
- If you prefer an extra zing to your dish, use a kitchen scissors to finely slice in a large green chilli. If not, garnish with something mild like a herb of your choice or cherry tomatoes.
- Serves 4 - 6 people.
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5 comments:
I have some arugula left in my fridge that isn't so "fresh" for salad anymore, but it would go great in this fried rice. :) Well done.. it looks amazing. :)
Oh, I love the flavor of Jasmine rice...and your additions make a delicious dish!
I am going to admit that I only scanned what you wrote, but just the name of the dish and your photo made my mouth water. I am pinning this to try it out. I love pumpkin so I know I will enjoy. Thanks Juanita.
this sounds delicious, juanita! i really want to try this. which kind of pumpkin did you use?
[oomph.]
Nice! I'm a little nuts for pumpkin anything but doubly so for savory dishes. Awesome dish!
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