Rice with Pumpkin, Curry and Sun-Dried Tomatoes

Ingredients:

• 150 g rice (preferably jasmine or basmati)
• 1 small Hokkaido pumpkin (diced, seeds removed)
• A handful of sun-dried tomatoes in strips in oil with herbs OLE!
• 1 small onion (finely chopped)
• 1 garlic clove (pressed)
• 1 chicken breast (diced)
• 1 carrot (diced finely)
• 1 tsp curry powder
• 50 ml white wine (optional)
• approx. 200 ml vegetable or chicken broth
• 1 tbsp butter
• 1 tbsp grated Parmesan
• Salt, pepper, thyme to taste
• Sun-dried tomato oil for frying

Preparation:

1. Prepare the ingredients:
   Dice the pumpkin, chicken, onion, and carrot. Heat the broth so it’s ready to use.

2. Sauté the chicken:
   Heat a tablespoon of sun-dried tomato oil in a large pan or deep pot.
   Add the chicken, season with salt, pepper, and a pinch of thyme.
   Fry for about 5–7 minutes until golden. Transfer to a plate.

3. Sauté the vegetables:
   In the same pan, add the onion and garlic and fry for 1–2 minutes.
   Add the pumpkin and carrot, and cook for another 5–6 minutes.
   Add the curry powder and stir to release its aroma.

4. Add the broth:
   Pour in the broth and cook for about 10–15 minutes, until the pumpkin is soft.

5. Add tomatoes and chicken:
   Stir in the sun-dried tomatoes and the cooked chicken.
   Mix well and season with salt, pepper, and thyme.

6. Finish with butter and Parmesan:
   Add a tablespoon of butter and Parmesan.
   Stir until creamy. Cover for 2 minutes to let the flavors blend.

7. Serve with rice:
   You can mix the rice directly into the pan or serve the sauce over the rice on the plate.

Enjoy!