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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