Pumpkin and Saffron Jasmine Rice Pilaf

• 2 cups jasmine rice
• 6 cups (about 2 pounds) pumpkin or butternut squash, peeled, seeded and roughly chopped
• 2 tablespoons olive oil
• 3 cloves garlic, slivered
• 1/2 teaspoon saffron threads
• 1/2 teaspoon ground allspice
• 1 cup grated or minced Spanish onion
• 1 tablespoon kosher salt, or to taste

1. Rinse the rice, cover with cold water by at least 2 inches, and refrigerate overnight.
2. Place the pumpkin in a food processor with 1 1/2 cups water.
3. Process until very smooth.
4. Squeeze through a fine-meshed strainer over a bowl, pressing down on the solids to release the juice.
5. Pour the liquid into a large measuring cup and add enough water to make 2 cups.
6. (The pumpkin pulp may be used for another purpose, like soup.)
7. Heat the oven to 350 degrees.
8. Drain the rice.
9. Heat the olive oil, garlic, saffron and allspice in a medium saucepan over medium heat.
10. Add the onion and salt and cook until the onions are translucent, about 3 minutes.
11. Add the rice and stir gently so as not to break the grains, coating it evenly with the aromatics.
12. Cook until the rice is fragrant and lightly toasted, about 3 minutes.
13. Add the pumpkin juice and stir for 30 seconds to prevent clumping.
14. Cover and bring to a boil.
15. Transfer to the oven and cook until all the liquid has been absorbed, about 25 minutes.
16. Remove, and keep covered in a warm place for 25 minutes.
17. Uncover, fluff with a fork and serve.

jasmine rice, pumpkin, olive oil, garlic, saffron threads, ground allspice, spanish onion, kosher salt

Taken from cooking.nytimes.com/recipes/1013843 (may not work)