Monday, March 16, 2009

Pumpkin Rice

"The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health."

With so much nutrients in it, how can I not cook this for my family?

Nothing fanciful but it's my all-time-favourite 1 pot dish again:- pumpkin rice :) I usually cook this with loads of garlic, silver fish (dried) & minced meat.


Ean said...

Hi, i can't find the recipe for the Pumpkin rice? can share with me?

Blessed Homemaker said...

I don't have a recipe for this as I just cook based on estimation. I used about 400g pumpkin (with skin on), minced meat (seasoned with some soy sauce and pepper) and chopped garlic. Recently, I've been cooking this with wolfberries and fresh button mushrooms. I usually cook this in my AMC pot so the steps are simplier.

1. Just heat up wok, add oil/butter and saute garlic till fragrant.

2. Add minced meat, fry till slightly brown, dish up and set aside for later use.

3. Add pumpkin and mushrooms to stir fry for a while before adding rice, stir fry for another 1 min and dish out.

4. Transfer to rice cooker, add in previously cooked meat and wolfberries.

5. Add water (use slightly lesser water as you would for cooking rice) and cook in rice cooker.

PS: Some rice cooker operates by temperature sensor so you may need to wait for the ingredients to cool down slightly before adding in the water.