Pumpkin with Olive Oil

200 gr pumpkin
1 medium onion, finely chopped
4 tablespoons rice, rinsed
1/2 cup olive oil
juice of half a lemon
1 tablespoon salt
1/4 tablespoon ground white pepper
1/2 bunch dill chopped
Water as needed

Cut the pumpkin in slices the thickness of a finger. Heat the oil in a skillet and saute the onions until they begin to color. Then add the pumpkin slices and cook together for 3-4 minutes. Add the lemon, salt and white pepper and cover with water. Bring to a boil, then add the rice.  Cook all together for 20 minutes. When almost cooked, garnish with  dill and let cool. Serve cold.