Roasted Pumpkin And Sweet Potato Pilau Recipes

ROASTED PUMPKIN AND SWEET POTATO PILAU

Steps:

• Preheat oven to 400°F.
• Arrange pumpkin and sweet potato in an even layer on a jelly roll pan coated with cooking spray. Bake at 400 for 35 minutes or until tender and veggies just begin to brown. Stir after 18 minutes. Remove from oven and set aside.
• Heat oil in a large saucepan over medium high heat. Add onion, celery and garlic; saute 3 minutes. Add broth and remaining ingredients to onion mixture, stirring to mix. Bring to a boil. Cover, reduce heat and simmer 50 minutes until rice is done and liquid absorbed. Remove from heat, discard bay leaf. Add pumpkin mixture stir gently to combine.

SWEET POTATO PILAF

Steps:

• Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.

ROASTED PUMPKIN AND SWEET POTATO

Steps:

• Preheat oven to 200 degrees celcius.
• Cut vegetables into bite size pieces.
• Place in baking dish and toss through remaining ingredients.
• Roast in oven approximately 40 minutes.

ROASTED PUMPKIN AND SWEET POTATO PILAU

Steps:

• 1. Preheat oven to 400 degrees 2. Arrange pumpkin and sweet potato on cooking shheet sprayed with cooking spray. bake at 400 for 35 minutets or until just tunring brow. 3. heat oil in large saucepan over med high heat. Add onion and celery and garlic. Saute 3 minutes or until onion is tender. Add broth and remaining ingredients, stir and bring to boil. Cover reduce heat and simmer 50 minutes or until rice is done. Remove from heat, discard bay leaf. Add pumpkin mixture and stir gently to combine.

ROASTED PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 400 degrees.
• Slice pumpkin in half and remove the seeds and strings.
• Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
• Use a fork to create vent holes all around the sweet potato.
• Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
• Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
• Remove the pumpkin and sweet potato from the oven and allow to cool.
• Remove the skin from the shallots and dice them finely.
• Heat the vegetable oil in a sautª pan over a medium flame.
• "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
• After 1-2 minutes, remove the cover and foil, and add the curry powder.
• Saute for an additional minute, then remove from heat.
• Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
• Add the curried shallots, the remaining spices, and one cup of the chicken stock.
• Puree until smooth.
• Thin with the remaining chicken stock until the desired consistency is reached.
• Serve hot, garnished with chervil, if desired.