Pumpkin Rice
Flavorful pumpkin rice with coconut milk, an easy and delicious side dish or light main meal, perfect for the fall or holiday season.
Servings: 4 servings
Calories: 370kcal
Ingredients
- 1.3 lb pumpkin Note 1
- 1 small onion
- 1 long green pepper Note 2
- 2 tablespoons olive oil or coconut oil
- 2 garlic cloves
- 1 teaspoon allspice
- 2 teaspoons dried thyme
- 1 cup coconut milk
- 3 cups vegetable broth divided
- 2 cups long-grain rice Note 3
- fine sea salt and black pepper
- 2 tablespoons chopped parsley
Instructions
- Prepare pumpkin and vegetables: Wash and dry the pumpkin. Halve, remove the seeds, and weigh the needed amount. Chop into small cubes. Set aside. Finely chop the onion and the green pepper. 1.3 lb pumpkin + 1 small onion + 1 long green pepper
- Saute: Heat the oil in a large Dutch oven or another thick-bottomed pan. Cook the onions and peppers for about 2 minutes until the onions are translucent. Grate the garlic on top, add allspice, thyme, and pumpkin. Stir well and saute for about 2 minutes, stirring often.2 tablespoons olive oil + onions + peppers + 2 garlic cloves + 1 teaspoon allspice + 2 teaspoons dried thyme + pumpkin
- Add coconut milk and 1 cup of vegetable broth. Stir, bring to a boil, cover, and cook on medium heat for 5 minutes.1 cup coconut milk + 1 cup broth
- Simmer: Add the washed rice, the remaining 2 cups of vegetable broth, some salt, and pepper. Taste the broth to make sure it is salty/spicy enough. Stir, bring to a boil, lower the heat, and cook, covered, for about 15-20 minutes or until the rice is cooked to your liking.2 cups long-grain rice + 2 cups broth + fine sea salt and black pepper
- Adjust the taste with salt and pepper. Sprinkle with 2 tablespoons chopped parsley.
Notes
- Pumpkin: I had Hokkaido (red Kuri squash) pumpkin. If you use another sort, make sure it is a sweet, flavorful one. If you have Hokkaido, you don't have to peel it; all other sorts must be peeled.
- Peppers: The Turkish long green peppers I use are often slightly hot. If you use green bell pepper instead, add some chopped fresh chili or dried chili flakes to the dish, to taste.
- Rice:
- Long-grain rice: Cook as directed, but check the package and ensure the rice is tender.
- Brown rice: Add with coconut milk, pumpkin, and all 3 cups of broth; extra broth may be needed. Cook 30–40 min or per package instructions.
- Basmati/Jasmine: Cook the pumpkin for 10 min before adding the rice. Then cook 12–15 min with ~1½ cups liquid per cup of rice.
Nutrition
Serving: 1/4 of the rice | Calories: 370kcal | Carbohydrates: 44g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Sodium: 689mg | Fiber: 3g | Sugar: 6g