Jamaican Pumpkin Rice

4 standard portions

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Ingredients

• 1 small onion (sliced)
• 2 scallion (chopped)
• 4 garlic cloves (minced)
• ¾ cup coconut milk ((177ml))
• 1½ cups vegetable stock ((355ml))
• 1 tbsp curry powder ((6g))
• 2 tsp of all purpose seasoning ((10g))
• 8 pimento berries (or ⅛ tsp of ground allspice (optional))
• 1 whole scotch bonnet
• 2 tbsp of dairy free butter ((28g))
• 6 sprigs of fresh thyme (tied together)
• 1½ cups brown rice ((285g) rinsed)
• 2 cups pumpkin ((232g) chopped)
• black pepper and pink salt to taste (according to taste)

Method

1. On medium heat, in a medium sized non stick saucepan, add the olive oil.
2. Saute the scallion, onion and garlic until soft and translucent.
3. Stir in the coconut milk and vegetable stock.
4. Add the curry powder, all purpose seasoning, pimento berries scotch bonnet, thyme and vegan pumpkin and stir everything together.
5. Add the brown rice, dairy free butter and pumpkin.
6. Bring saucepan to a rolling boil then reduce the heat to medium/low.
7. Put the lid on the saucepan and allow the rice to cook for 25-30 minutes.
8. Leave the rice to cook for the given time, don't stir the rice too much or the pumpkin will turn to mush. The rice should be fluffy, not mushy and the liquid absorbed completely.
9. Once the rice is cooked, add the black pepper and pink salt to taste.
10. Discard the thyme stems and scotch bonnet pepper before serving.