I love my mom, mostly because she is mom and she always supports me and my ideas even she does not understand it. She likes it when I try different recipes with ingredients she likes. Muboora, nyevhe and such are here favourites.
This morning she asked me if I could make muboora for her with rice. I had never thought of the possibilities but it got me thinking, why not make a pilaf with muboora. So even though I came up with the recipe the idea was my mom’s. She loved the rice!
The thing with muboora is that I am never sure what the end-product will look like or taste like. It is both exciting and scary. I hate throwing out food! Thankfully I have not had to throw out any dish with muboora. I love how versatile it is and how affordable it is- I usually use what I or my mom grows so it is free!
This is how I made the rice:
- 12 oz Muboora
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 red pepper, chopped
- 2 cups long grain rice
- 4 cups chicken/vegetable stock
- After preparing muboora(pumpkin leaves), chop them roughly and blanch them in boiling water for a few minutes and drain the water. Set aside.
- In a saucepan on medium heat, saute the onion, garlic and pepper in the olive oil Add muboora and stir.
- Add the dry rice and stir until well combined. Add the stock and bring to a boil. Reduce heat and let it simmer until all the liquid is absorbed. The pumpkin leaves wil settle at the top, mix them in before serving the rice. Serve hot.