Jamaican Pumpkin Rice

Ingredients:

• 1 small onion, sliced

• 2 scallions, chopped

• 4 garlic cloves, minced

• ¾ cup coconut milk (177ml)

• 1½ cups vegetable stock (355ml)

• 1 tablespoon curry powder (6g)

• 2 teaspoons all-purpose seasoning (10g)

• 8 pimento berries or ⅛ teaspoon ground allspice (optional)

• 1 whole Scotch bonnet pepper

• 2 tablespoons dairy-free butter (28g)

• 6 sprigs fresh thyme, tied together

• 1½ cups brown rice (285g), rinsed

• 2 cups pumpkin (232g), chopped

• Black pepper and pink salt, to taste

Instructions:

1. Heat olive oil in a medium non-stick saucepan over medium heat.

2. Sauté the scallions, 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 pumpkin, and stir well.

5. Add the rinsed brown rice and chopped pumpkin.

6. Bring the mixture to a boil, then reduce heat to medium-low.

7. Cover the saucepan with a lid and cook for 25-30 minutes.

8. Avoid stirring the rice too often to prevent the pumpkin from becoming mushy.

9. The rice should be fluffy and the liquid fully absorbed.

10. Once cooked, season with black pepper and pink salt to taste.

11. Remove the thyme stems and Scotch bonnet pepper before serving.