225 g/8 oz/1/2 cup s mung beans 45 ml/1/2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
225 g/8 oz/1/2 cup long-grain rice 5 ml/1 tsp ground turmeric 5 ml/1 tsp yeast extract 750 ml/1/2 pts/3 cups hot water Salt and freshly ground black pepper
Oil for shallow-frying 15 ml/1 tbsp pumpkin seeds 150 g/5 oz/1/2/2 cups pumpkin flesh, cut into 5 mm/1/2 in cubes 8 plums, halved and stoned (pitted)
45 ml/1/2 tbsp mixed chopped herbs, (e.g. basil, mint, lemon balm, parsley, marjoram)
Coriander (cilantro) sprigs
Cover the beans in boiling water, then soak for 2 hours. Drain the beans, rinse and drain again. Heat the oil in a large frying pan (skillet) and stir-fry the onion and garlic for 1 minute until soft but not brown. Stir in the beans, rice and turmeric and cook, stirring, for 2 minutes to allow the flavours to blend. Dissolve the yeast extract in the hot water and pour into the pan. Cook gently for 35-40 minutes until the rice and beans are tender and the water has been absorbed. Season to taste with salt and pepper. Meanwhile, heat a little oil in a frying pan and fry the pumpkin seeds until browned. Drain on kitchen paper. Cook the pumpkin pulp in boiling water for 6 minutes until tender and drain well. Spoon the cooked rice and bean mixture on to four heated serving plates and surround with plum halves. Sprinkle with fried pumpkin seeds. Pile the cooked pumpkin on top and sprinkle with chopped fresh herbs. Serve garnished with a coriander sprig.