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
Calories 370kcal
Ingredients
- 600 g/ 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
- 250 ml/ 8.5 fl.oz/ 1 cup coconut milk
- 750/ 25.3 fl.oz/ 3 cups vegetable broth divided
- 400 g/ 14 oz/ 2 cups long-grain rice
- fine sea salt and black pepper
- 2 tablespoons chopped parsley
Instructions
- 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. Heat the oil in a large Dutch oven or another thick-bottomed pan. Cook the onions and peppers for about 2 minutes until the onion is translucent. Grate the garlic on top, add allspice, thyme, and pumpkin. Stir well and saute for about 2 minutes, stirring often.
- Add coconut milk and 1 cup of the vegetable broth. Stir, bring to a boil, cover, and cook on medium heat for 5 minutes.
- Add the washed rice, the remaining 2 cups 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.
- Adjust the taste with salt and pepper. Sprinkle with chopped parsley.
Video
Notes
- 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.
- 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.
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