It’s no secret that I love to bake and cook with pumpkin. I almost forgot about this recipe and came across it the other day thinking it was time to make it soon.
The original recipe came from Whole Foods, but I modified it to fit what I had on hand and it was delicious!
Creamy Pumpkin Brown Rice
- 1 cup brown basmati rice
- 1.5 TBSP extra virgin olive oil
- 3 cups chicken broth
- 8 oz. canned pumpkin puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- Salt & pepper to taste
Saute rice and olive oil until rice is toasted, about 3-5 minutes.
Combine chicken broth and canned pumpkin puree in a bowl and whisk together.
Add cinnamon, nutmeg, salt & pepper to the chicken and pumpkin mixture.
Pour mixture into rice and bring to a boil.
Stir and turn down to simmer for 40 – 45 minutes.
Remove from heat and let sit for 5 minutes. Add more salt/pepper, if needed.
It isn’t necessary to serve in a baked acorn squash, but I had an acorn squash laying around so I decided to cook it quickly in the microwave. (Sliced, removed seeds and seasoned with cinnamon & brown sugar; place face up in micro safe dish, added 1/2 cup of water to dish & covered with saran wrap; micro for 10 min or until tender). Once the squash was done, I filled my half with the rice and topped with chopped walnuts! YUM!!!
Serve alongside desired protein…I love it with Perfect Pork Tenderloin.