Best Pumpkin Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RICE PILAF WITH PUMPKIN, CURRANTS AND PINE NUTS



Rice Pilaf With Pumpkin, Currants and Pine Nuts image

A well-made rice pilaf may be prepared in advance and reheated, covered, in a medium-hot oven. In Turkey, short-grain Bomba rice is preferred, but you may substitute Arborio, or long-grained white rice if you wish. Be sure to rinse the rice well, which will help the grains to remain separate, not clumped together.

Provided by David Tanis

Categories     dinner, weekday, grains and rice, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 cups pumpkin or hard squash, such as butternut, cut into 1/2-inch chunks
Kosher salt
1 medium onion, diced
1/4 cup pine nuts
1/2 cup currants
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 cups Bomba, Arborio or long-grain white rice, rinsed well and drained
3 cups hot chicken broth or water
4 tablespoons unsalted butter, cut into chunks

Steps:

  • Warm olive oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add pumpkin, season with salt, and cook, stirring, until pumpkin begins to brown, 5 to 8 minutes. Remove and set aside, leaving oil in pot.
  • Add onion and cook, stirring, until quite brown, about 5 minutes. Add pine nuts and let them brown a bit. Add currants, pepper, allspice and cinnamon.
  • Stir in the rice and cook for 2 minutes more, making sure rice is well coated with oil. Add broth or water and 1 1/2 teaspoons kosher salt and bring to a boil.
  • Reduce heat to a bare simmer. Taste broth and adjust for salt - it should be quite well seasoned. Add reserved pumpkin, cover with a lid, and cook over very low heat until all liquid is absorbed, about 20 minutes. Turn off heat, and let rice steam with lid on for 10 to 15 minutes. Add butter and fluff rice gently with two wooden spoons.

PUMPKIN AND SAFFRON JASMINE RICE PILAF



Pumpkin and Saffron Jasmine Rice Pilaf image

Provided by Joan Nathan

Categories     side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups jasmine rice
6 cups (about 2 pounds) pumpkin or butternut squash, peeled, seeded and roughly chopped
2 tablespoons olive oil
3 cloves garlic, slivered
1/2 teaspoon saffron threads
1/2 teaspoon ground allspice
1 cup grated or minced Spanish onion
1 tablespoon kosher salt, or to taste

Steps:

  • Rinse the rice, cover with cold water by at least 2 inches, and refrigerate overnight.
  • Place the pumpkin in a food processor with 1 1/2 cups water. Process until very smooth. Squeeze through a fine-meshed strainer over a bowl, pressing down on the solids to release the juice. Pour the liquid into a large measuring cup and add enough water to make 2 cups. (The pumpkin pulp may be used for another purpose, like soup.)
  • Heat the oven to 350 degrees. Drain the rice. Heat the olive oil, garlic, saffron and allspice in a medium saucepan over medium heat. Add the onion and salt and cook until the onions are translucent, about 3 minutes.
  • Add the rice and stir gently so as not to break the grains, coating it evenly with the aromatics. Cook until the rice is fragrant and lightly toasted, about 3 minutes. Add the pumpkin juice and stir for 30 seconds to prevent clumping. Cover and bring to a boil.
  • Transfer to the oven and cook until all the liquid has been absorbed, about 25 minutes. Remove, and keep covered in a warm place for 25 minutes. Uncover, fluff with a fork and serve.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 5 grams

BULGUR AND PUMPKIN PILAF



Bulgur and Pumpkin Pilaf image

I haven't made this yet ... it has been on my "recipes to try" list for over a year. I'm posting it for ZWT3 -- maybe I'll finally make it!

Provided by KLHquilts

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
1 cup onion, finely chopped
2 cups pumpkin (peeled, seeded, and cut into 1/4-inch pieces ( or use canned pumpkin)
2 cinnamon sticks (about 2.5-inch long)
2 bay leaves
1 -2 teaspoon curry powder (see note)
1 cup bulgur, uncooked
2 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • NOTE: For a really delicious flavor, use recipe #38702 for curry powder.
  • Heat oil in medium sauce pan over medium heat. Add onion, pumpkin, and spices. Cook, stirring frequently, until onion is tender (about 5 minutes). If mixture starts to stick at all, add water as necessary.
  • Add bulgur and stir to mix. Cook and stir for about 2 minutes. Stir in broth, salt, and pepper. When mixture boils, cover saucepan, reduce heat to low, and cook 15 minutes or until liquid has been absorbed. (Don't let it stick).
  • Fluff with fork before serving.

Nutrition Facts : Calories 115.5, Fat 1.9, SaturatedFat 0.3, Sodium 102.2, Carbohydrate 23.1, Fiber 5, Sugar 1.8, Protein 3.5

PUMPKIN PILAF



PUMPKIN PILAF image

Categories     Side     Thanksgiving     Vegetarian     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Rosh Hashanah/Yom Kippur     Vegan

Yield 4-6 Servings

Number Of Ingredients 11

3 cups of pumpkin / butternut / other winter squash cubes (about 1/2" to 3/4")
2 tbs light olive oil d1vided
1/2 tsp coriander powder
1/2 tsp cumin powder
1 cup basmati rice
1 small white or yellow onion diced (about 1/2 cup)
1 tsp finely minced garlic
1 tsp finely minced fresh ginger
Salt & pepper
1/4 cup chopped parsley or cilantro
1/4 cups toasted chopped nuts for garnish (optional)

Steps:

  • 1 - Heat oven to 400* Toss pumpkin cubes with 1 tbs oil, the coriander & cumin and 1/2 tsp salt (or to taste) and spread out on a baking sheet. Roast in oven for 25 - 35 minutes till cooked through and slightly caramalised. 2 - While pumpkin is cooking, wash rice 2 - 3 times and drain in a sieve. 3 - Heat 1 tbs oil in a pan with a tight fitting lidover medium heat. Add onion, and saute till limp and picking up brown flecks. Add ginger and garlic, saute 30 secs. Add rice, stir around for another minute till all grains are coated with the flavoured oil. 4 - Add 1 3/4 cups water, and 1/2 tsp salt, and pepper to taste. Bring to a boil, stir well, cover with a tight fitting lid. Lower heat to the lowest on your stove and let cook for 20 min. Turn off the heat and leave for another 5-10 minutes to steam. 5 - By the time the rice is cooked, the pumpkin will be roasted also. Fluff the rice with a fork, and toss with the pumpkin and cilantro. Spoon on to a serving dish, and garnish with the toasted nuts.

BROCCOLI-RABE PILAF WITH PUMPKIN SEEDS AND CRISPY SHALLOTS



Broccoli-Rabe Pilaf With Pumpkin Seeds And Crispy Shallots image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 35m

Yield About 8 cups

Number Of Ingredients 11

2 tablespoons kosher salt
2 bunches (2 pounds) broccoli rabe, well washed and tough stems removed
2 tablespoons pumpkin-seed oil
Freshly ground black pepper to taste
10 shallots, sliced into very thin rings
Vegetable oil for deep frying
1 medium yellow onion, finely chopped
1 tablespoon unsalted butter
2 cups basmati rice, rinsed and drained
4 cups water
1/2 cup toasted green pumpkin seeds

Steps:

  • Fill a large kettle 2/3 full of water, add 1 tablespoon of the salt and bring to a boil. Coarsely chop the broccoli rabe and add it to the water. Bring the water just back to a boil, remove from the heat and immediately drain the rabe and plunge it into a large bowl filled with cold water.
  • When completely cool, drain the rabe well and toss it with the pumpkin-seed oil, 3/4 teaspoon of the salt and pepper to taste. Set aside.
  • In a medium skillet, pour in vegetable oil to a depth of 1/2 inch and heat over high heat until very hot. Working in two batches, fry the sliced shallots until they are very brown and crispy. Drain on paper towels and set aside.
  • In a small kettle, melt the butter over medium heat and cook the onion, stirring until it is translucent. Add the rice and toss to coat. Add the water and remaining 2 1/4 teaspoons salt. Bring to a boil, lower the heat and simmer, covered, for 10 minutes. Add the rabe, toss and continue to cook for an additional 5 minutes or until the rice is tender. Toss in the pumpkin seeds and serve garnished with the crispy shallots.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 598 milligrams, Sugar 5 grams, TransFat 0 grams

Related Topics