Rice with pumpkin and prunes from Winter Food by Jill Norman

Ingredients

• 3 tablespoons olive oil or butter
• olive oil or melted butter for the rice (optional)
• 120 g ready-to-eat stoned prunes
• 500 g pumpkin, peeled and cubed
• 2 small onions, chopped
• 50 g flaked almonds
• 300 g basmati rice
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• salt, to taste