Garlic Pumpkin Cherry Tomato Rice with Trukai Jasmine

Ingredients

• 1 ½ cps Trukai Jasmine Rice
• 10 cloves garlic 
• 10 cherry tomatoes
• 3 tbsps. butter
• 1 ½ cps pumpkin stock, hot 
• ½ tsp salt
• 1 cp Small Diced Pumpkin
• Parsley chopped - (optional garnish)

Instructions

To make your pumpkin stock

1. Add pumpkin peels, seeds and trimmings to a small pot cover with water and simmer for 20 minutes
2. Strain and set aside

To cook your Rice

1. Start off by washing 1 ½ cps of Trukai Jasmine Rice in cold water at least three times to remove any excess starch.
2. Peel and finely chop the garlic.
3. Add the butter to a large pan (one with a lid).
4. Sauté off the pumpkin dice and cherry tomatoes and begin to cook. Once the pumpkin and cherry tomatoes are cooked add the garlic and place over low heat for 1 minute.
5. Add the jasmine rice to the pan and begin to sweat off for 3 minutes.
6. Pour in the pumpkin stock and the salt, then bring to simmer.
7. Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is cooked and all the liquids has been absorbed.
8. Once rice is cooked removed from the heat and allow to steam with the lid on for approximately 5minutes.
9. Once the rice is steamed, mix through with the chopped parsley and serve.