Pumpkin Pilaf

Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.

Yield: Makes 8 to 10 side-dish servings

Ingredients

• 2  tablespoons  olive oil
• 1  cup  finely chopped onion
• 2  garlic cloves, peeled and minced
• 2  cups  long-grain white rice
• 1/4  teaspoon  each ground cinnamon, ground coriander, ground cumin, ground turmeric, and salt
• 1/8  teaspoon  each paprika and pepper
• 3  cups  fat-skimmed chicken broth
• 1  tablespoon  lemon juice
• 3 1/2  cups  diced (1/4 in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
• 3  tablespoons  dried currants
• 1  tablespoon  minced preserved lemon
• 1/3  cup  chopped pistachios
• 2  tablespoons  chopped fresh cilantro

Preparation

1. Heat oil in a 10- to 12-inch frying pan (with sides at least 2 in. high) over medium-high heat. When hot, add onion and garlic; stir until limp, about 5 minutes. Add rice, cinnamon, coriander, cumin, turmeric, salt, paprika, and pepper; stir to coat. Add broth, lemon juice, pumpkin, currants, and preserved lemon. Bring to a simmer.

2. Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender to bite, 20 to 25 minutes. Fluff with a fork and stir in pistachios and cilantro.

Nutritional Information

Calories:

224 (21% from fat)

Protein:

6.8g

Fat:

5.1g (sat 0.7)

Carbohydrate:

38g

Fiber:

1.3g

Sodium:

84mg

Cholesterol:

0.0mg