PUMPKIN RICE

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



Pumpkin Rice image

This recipe was an accidental discovery, serendipity, if you will! I couldn't find a recipe that quite included everything I had in my pantry and I so wanted pumpkin rice, so I picked a little of this and a little of that from other recipes and made one myself. It's absolutely delicious. I made it because I was in a pumpkin-y mood on Halloween Eve, and now I'm totally making it again on Thanksgiving. My picky two-year-old son even gobbled it all up and asked for seconds! I hope you enjoy it! If you find ways to tweak it, please feel free to comment!

Provided by christieo_7

Categories     Brown Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 large onion, chopped
2 cups instant brown rice
2 1/2 cups chicken broth
1 (15 ounce) can pumpkin puree
1/4 cup brown sugar
3 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 1/2 teaspoons pumpkin pie spice

Steps:

  • In large saucepan or frypan, sautee onion in olive oil until onions are transparent.
  • Add rice and chicken broth and bring to a boil.
  • Reduce heat to medium and cover.
  • In separate saucepan, combine pumpkin puree, butter, brown sugar, and spices.
  • Stir together on medium heat until warm.
  • When all the water is absorbed and the rice is al dente, add pumpkin mixture and stir.

Nutrition Facts : Calories 400.3, Fat 12.5, SaturatedFat 6.2, Cholesterol 22.9, Sodium 551.5, Carbohydrate 64.6, Fiber 2.3, Sugar 16.9, Protein 8.3

There are no comments yet!