Unusual black rice with its remarkable deep purple color, it is an ideal combination with the bright orange of the pumpkin.
Clean the pumpkin and cut it in small cubes, then put it in a pan with some olive oil and half of the onion and cook gently.
Mash the pumpkin into pulp one cooked. Add a pinch of salt.
In the meantime heat the stock in a saucepan with a liter of water.
Light fry the other half of the onion in a pan with some olive oil, then add the rice to toast for two minutes as you keep mixing.
Add the stock gradually to the rice, till it is cooked, and mildly dry.
Display the rice in each plate adding the pumpkin puree' on the top and some pepper if you like. A drizzle of extra virgin olive oil.
