Pumpkin Rice

I woke up hungry. Unfortunately for me, my fridge was having a Old Mother Hubbard's day. All I could see was half a butternut pumpkin, half an onion and a couple of garlic cloves. Oh thank you Lord!

Now, if there's one thing you must know about me, I love my pumpkins. Seriously. They're yummy. They're healthy. They're the one of the most blessed vegetables God made in this world that can be transform into about anything you put your mind to. (Need a car? All you need is a pumpkin and call 1800-fairygodmother).

Food Commandment: Thou must not walk away from the stove and chat to your sister about food blogs because you might end up with burnt rice.

Pumpkin Rice (serves 2)
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2 1/2 rice cups of brown rice or wild red rice
1 tbsp of olive oil
1/2 a butternut pumpkin, cubed
1/2 a onion, chopped
4 cloves of garlic
1 tbsp of ginger, slivered
1 tbsp of soy sauce
5 dried Chinese mushrooms, soaked in hot water
fried shallots to garnish

1. Heat olive oil in a pot, when hot, throw in the garlic, onions and ginger.
2. When fragrant, add the butternut pumpkin and leave it for *5 minutes.
3. Add rice and 3 cups of water. Salt and pepper to taste. Leave for 10 minutes.
4. Stir the rice and when most of the moisture is gone, add the soy sauce and mushrooms.
5. Leave for another 15 minutes or when rice is cook.
6. Garnish with shallots and serve hot.

*Note: I believe that's how long I took to do the dirty dishes.

Lazy Hints:
An alternative and unsupervised method is to cook it in the rice cooker. Follow until Method 2. Then put the rice, water and pumpkin into the rice cooker and press 'Cook'. *Bing-Bada-Bing!*