PUMPKIN RICE
Steps:
- Peel and deseed the pumpkin, then chop into 2cm chunks.
- Pour 800ml of boiling salted water into a large pan over a medium-high heat, add the coconut cream and leave to melt, then add the pumpkin and allspice berries.
- Trim the spring onions and bash with your fist, then halve and drop into the pan with half the thyme sprigs and the whole Scotch bonnets (no holes or bruises please).
- Roughly chop the cabbage, discarding the core, then add to the pan with ½ a teaspoon each of sea salt and black pepper. Cover and cook for 10 minutes, then rinse and stir in the rice.
- Pop the lid back on, turn the heat down to low and cook for 12 minutes, or until the water is absorbed. Turn the heat off and leave to steam.
- Meanwhile, peel and finely slice the garlic and peel and roughly chop the onion, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of oil and cook for 5 minutes.
- Halve the tomatoes, then remove the chillies from the rice, carefully deseed, slice, and add half to the pan (feel free to add more later, to taste, and remember to clean your knife, board and hands thoroughly after).
- Pick in the remaining thyme leaves, then trim and halve the okra and add to the pan. Cover and cook for 8 minutes, stirring occasionally, then tip in the beans (juices and all) to warm through for a few minutes.
- Fork up the rice, breaking up the pumpkin, and serve with the beans, seasoning everything to perfection.
Nutrition Facts : Calories 513 calories, Fat 12.1 g fat, SaturatedFat 6 g saturated fat, Protein 16.8 g protein, Carbohydrate 89.9 g carbohydrate, Sugar 10.1 g sugar, Sodium 0.4 g salt, Fiber 10 g fibre
EASY PUMPKIN RICE
I made this as a fluke once because I needed to go shopping and these ingredients were all I had. My kids loved it; I did, too. Now it's a family recipe that I cook from time to time. This is hearty, slightly-sweet, and a great holiday treat or an awesome side dish. Experiment adding other ingredients like pecans or raisins to make it your own.
Provided by Amy M
Categories Rice Side Dishes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
- Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 88 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 7.5 g, Sodium 346.3 mg, Sugar 43.4 g
PUMPKIN RICE PUDDING
This is one of my absolute favorite rice puddings. It tastes exactly like pumpkin pie and makes a really great breakfast dish! Try it with cooked brown rice and substitute dried cranberries for the raisins, if desired.
Provided by Robyn C.
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
- Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
- Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 69.1 g, Cholesterol 3.3 mg, Fat 0.5 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 0.2 g, Sodium 250.8 mg, Sugar 32 g
PUMPKIN RICE
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
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
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