Soak the rice in cold water.
Preheat the oven to 400°F. Scoop out the seeds of the pumpkin (roast them with the pumpkin, if you like to eat them). Carefully peel the pumpkin with a sharp knife or a vegetable peeler. Then cut it into 1-inch thick slices. Place the slices on a baking sheet.
Peel and slice the onion thick.
Drizzle the avocado oil, sprinkle the smoked paprika and salt, and rub the vegetables with them. Roast for 20 minutes or until the pumpkin is tender. If your oven is on the hot side, check after 10 minutes to make sure that the vegetables don’t burn.
Meanwhile, prepare the rice:
Drain and rinse the rice under cold water for 1 minute. Put the rice in a medium saucepan. Add 2 + ½ cups water and ½ teaspoon salt. Bring into a boil. Boil for 1 minute then lower the hit to the lowest. Cover with a lid wrapped in a clean kitchen towel. Cook for 12 minutes. DON’T open the pan while the rice is cooking. If you do, the steam will escape and your rice won't be cooked properly. After 12 minutes remove from the heat but don’t open yet! Keep it covered for 5 more minutes.
To make the candied pecans: line a baking tray with baking paper. Put the pecans on and drizzle a little bit of honey and a few drops of avocado oil over them. Season with salt and cinnamon and toast at 280°F for 5-10 minutes. (You can toast them after the pumpkin is done and the oven is turned off but is still hot).
To assemble:
Fluff the rice with a fork. Depending on how many people eat – about ½ - ¾ cup per person – put it on a serving dish. Arrange the roasted pumpkin, onion over and the pecans. Drizzle a little bit of olive oil and a generous sprinkle of sumac and serve.