2. Heat 3-4 tablespoons of the oil in a large, heavy skillet over medium heat and saute the onions, stirring frequently, for 7-8 minutes, or until they are translucent. Add the pumpkin, and cook for 10-15 minutes, until the liquid has evaporated. Add the rice and simmer, stirring , until al dente, 6-7 minutes. Season with salt and pepper, remove from heat and let the mixture cool slightly. Add the mint and parsley and mix with the remaining oil.