Royal Pumpkin Rice

Auspicious Pumpkin Rice

It’s my Royal Pumpkin Rice aka Rice and Pumpkin, aka Pumpkin and rice aka The Auspicious Pumpkin Rice… lol.

Pumpkin Rice

It’s already fall, the season of color and taste! When the leaves are turning, the weather is getting cooler, and did I mention  the beautiful autumn  colors everywhere? From the trees to our tables… the rich colors of the harvest season can be seen; glorious corn, peppers, greens, and my all time favorite fall vegetable, the colorful squash  also known as pumpkin.

Kabocha and Family

Although there are several varieties, my favorite is kabocha with butternut squash running a close second! Kabocha is slightly sweeter and denser than most of its pumpkin counterparts which is what makes it the perfect choice for the taste and texture that is needed for this dish.

Pumpkin Rice Boiling

Choosing the correct piece will yield you a drier pumpkin that will eat like a piece of yam or potato. The rice and the pumpkin pairs extremely well making the Royal Pumpkin Rice a  perfect match  made in palette  heaven! Its the coronation of king pumpkin and queen rice. Don’t be fooled by the simplicity of this dish, as it is really big on flavor and not to mention, very  easy to prepare. ​

Dressed Pumpkin Rice

This classic pumpkin rice is the perfect comfort food. It will envelop you with love.

Pumpkin Rice Bowl

Tips for a great pumpkin rice:

Pumpkin of choice is kaboucha because it is firmer and hold up better in the rice but you can substitute it with butternut squash

Use a long grain rice, shorter grain rice will yield a more softer and stickier consistency

Chop pumpkin in even cube

Use a vegetable or chicken stock. Add additional herbs to enhance flavor

Spooned Pumpkin Rice

Yeild 4

The Auspicious Pumpkin Rice

This beautiful pumpkin rice will warm the cockles of your heart and put a smile on your face.

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

• 1 1/2 cups of cubed pumpkin
• 1 cup long grain rice
• 1 sprig thyme
• 1 spring onion
• 1 parsley stem - save leaves for garnish
• 1/2 cup finely chopped onion
• 1 tsp red pepper flakes
• 1 tablespoon butter
• 2 cups of chicken or vegeable stock
• 1 chicken or vegetable boullion
• 2 table spoon extra virgin olive oil

Instructions

• Bring 2 cups of stock to boil
• Add 1/2 Knorr chicken bouillon
• Add thyme, spring onion, parsley stem, onion
• Add rice, pumpkin, butter,
• Bring to a boil, reduce flame and steam for 25 mins
• Remove thyme and parsley stew before serving
• Sprinkle chopped parsley leaves, red pepper flakes and drizzle with 1 tablespoon olive oil

Cuisine: Vegetarian |

7.7.0.1

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