PUMPKIN PILAF WITH CARROT TOP SAUCE

Pumpkin is a one-pot go-to for an easy dinner. Within 20 minutes cooking, the rice absorbs the flavour from the spices, stock and pumpkin. Serve with a dollop of Greek yoghurt and toasted nuts, like pepitas or walnuts, for crunchy contrast in texture. It’s also delicious with a pesto style sauce stirred through. Give my carrot top sauce a try, making use of the sweet and earthy tasting leaves from a bunch of Dutch carrots. 

serves 4-6

3 tablespoons (60ml) extra virgin olive oil

1 medium brown onion, finely diced 

3 cups (450g) pumpkin peeled, cut into 1cm dice, or coarsely grated 

1 teaspoon ground cumin 

1 teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon salt

1¼ cups (250g) basmati rice

2 cups (500ml) chicken or vegetable stock

Greek natural yoghurt, or carrot top sauce (see below), to serve

Heat olive oil in a heavy based large saucepan over a low-medium heat. Add the onion and cook for 8 minutes until softened and translucent, stirring occasionally. Stir in the pumpkin, spices, salt and rice to coat in oil and cook for 1 minute until aromatic. Pour in the stock. Increase heat to high and bring to the boil. Cover with a tight-fitting lid.  Reduce heat to a low simmer and cook for 15 minutes without uncovering. Keeping the lid on, remove from heat and set aside for 5 minutes.  

Gently fluff up with a fork and serve straight away with a dollop of carrot top sauce or yoghurt.

Variation: for a carrot pilaf, substitute the pumpkin with an equal quantity of carrots.

CARROT TOP SAUCE

makes about 1 cup

1 bunch Dutch carrot tops

½ teaspoon sea salt

1/3 cup pepitas, (or pistachios, or walnuts), toasted

1 lemon, finely grated zest and juiced

125ml extra virgin olive oil

Wash the carrot tops several times in a large bowl of cold water, making sure all grit is removed. Discard any yellowed leaves. Drain well, then dry the leaves using a salad spinner, or wrap in a clean tea towel and shake out excess water.

In the bowl of the food processor add the carrot tos leaves, salt, nuts, lemon zest and juice. Blend until finely chopped.  With the motor still running, add the olive oil, continue blending until a paste forms. 

Store in an airtight container in the refrigerator for up to 1 week.