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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe was an accidental discovery, serendipity, if you will! I couldn't find a recipe that quite included everything I had in my pantry and I so wanted pumpkin rice, so I picked a little of this and a little of that from other recipes and made one myself. It's absolutely delicious. I made it because I was in a pumpkin-y mood on Halloween Eve, and now I'm totally making it again on Thanksgiving. My picky two-year-old son even gobbled it all up and asked for seconds! I hope you enjoy it! If you find ways to tweak it, please feel free to comment! Ingredients:
2 teaspoons olive oil |
1 large onion, chopped |
2 cups instant brown rice |
2 1/2 cups chicken broth |
1 (15 ounce) can pumpkin puree |
1/4 cup brown sugar |
3 tablespoons butter |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
1 1/2 teaspoons pumpkin pie spice |
Directions:
1. In large saucepan or frypan, sautee onion in olive oil until onions are transparent.
2. Add rice and chicken broth and bring to a boil.
3. Reduce heat to medium and cover.
4. In separate saucepan, combine pumpkin puree, butter, brown sugar, and spices.
5. Stir together on medium heat until warm.
6. When all the water is absorbed and the rice is al dente, add pumpkin mixture and stir.
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