- 500 grams pumpkin, cut in bite sized chunks
- 1 onion, chopped
- 2 garlic, minced
- 50 grams raisins
- 1 chilipepper, minced
- 2 tbs. oil
- 1 liter vegetable bouillon
- 1 small Belgian endive, chopped
- 1 small mango or papaya, cut in bite sized chunks
- 2 cups rice
In a large pot, heat the oil and saute the onion.
Add the chili pepper and garlic.
Add the rice and saute until glassy.
Add the vegetable bouillon and bring to a boil.
Add the pumpkin and raisins and cover.
Cook 5-8 minutes on a low heat.
Serve the pumpkin-rice mixture on a plate.
Put the chopped endive on top and then the chopped mango or papaya.
Garnish with a sprig of fresh coriander and a lemon wedge.
The lemon juice tastes lovely splashed over the mixture.
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