Pumpkin Pilaf

This is my first recipe for eating well on $130 a week.

It's super cheap at just $2, it fed four with enough for seconds and leftovers for Pappa Bears lunch.  (70c rice, 80c vege and a generous 50c for spices, stock powder, oil and raisins and lemons free off our tree).  To make a complete vegetarian meal you could add a tin of drained chickpeas with the pumpkin to make it $5, and with steak, lets say $10 - based on supermarket prices.

It's a new favourite of mine and both my young boys devour it.  I do usually prefer it with homemade stock but I've got some powdered stock to use up, so in it went.

Pumpkin Pilaf

2T Olive Oil
1 Large Onion, Diced
2 Cloves Garlic, Crushed
1/4t Each of Ground cumin, coriander, cinnamon, turmeric and Salt
Pinch of Pepper and Paprika
2C Rice, Medium or Long Grain
3C Stock (vege or chicken, liquid or powdered stock)
Juice of half a lemon
1/4 Large Crown Pumpkin, 1cm Dice
3T Sultanas
1T Preserved Lemon, Minced (I have some homemade, you can replace with 2t fresh lemon zest)

Heat oil in a large pan over medium-low heat.  Cook onion and garlic until soft.  Add in spices and cook for 30 seconds or so till fragrant.  Stir in rice to coat with spices.  Add in the rest of the ingredients and bring to a simmer.  Reduce to low and cook covered for 20-25 minutes until rice is tender.