This is a fine main course or a side dish, depending on what else you are serving.
Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium
- 1 small pumpkin (3 lbs.)
- 1 Tbsp. butter
- 1 cup basmati rice
- 4 cups vegetable broth
- ⅛ tsp. ground cloves
- 1 tsp. dried sage
- 1 tsp. salt
- ½ tsp. pepper
- Peel the pumpkin and remove the seeds. Dice the pumpkin to make 2 cups. Melt the butter in a large flameproof casserole over medium heat. Add the rice and stir to coat. Mix in the pumpkin.
- Stirring constantly, slowly pour ½ cup of broth into the rice mixture. Continuing to stir, add the cloves, sage, salt, and pepper.
- When the rice has absorbed the broth, the pot will hiss. Continue to add broth a little at a time, about every 4–5 minutes, until the rice has absorbed all of it. If still dry, add water, as with the broth, a little at a time.
- Serve hot or at room temperature.