Creamy Pumpkin Brown Rice

Serves 8 to 10
Time 1 hr
Creamy Pumpkin Brown Rice

This brown rice dish, cooked with puréed pumpkin and vegetable broth, yields creamy, risotto-like results. Serve it alongside your favorite main dish, or as a meal on its own.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious

Ingredients

    3 tablespoonsextra-virgin olive oil
    1white or yellow onion, chopped
    2 cupsuncooked brown basmati rice
    1 can (15-ounce)pumpkin purée
    6 cupslow-sodium chicken or vegetable broth
    3bay leaves
    1/4 teaspoonfine sea salt
    1/8 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

In a large pot, heat oil over medium heat. 


Add onions and cook, stirring occasionally, until softened and translucent, 7 to 8 minutes. 


Add rice and stir to coat with oil. 


Toast rice, stirring often, until fragrant, 3 to 4 minutes more. 


Meanwhile, whisk together pumpkin purée and broth in a large bowl.


Stir broth mixture and bay leaves into pot, season with salt and pepper and bring to a boil. 


Reduce heat to medium low, cover and cook, stirring occasionally to keep rice from sticking to the bottom of the pot, until liquid is absorbed and rice is cooked through and creamy, about 45 minutes. Transfer to a bowl and serve immediately.

Nutritional Info

Serving Size

Calories

210

Total Fat

6g

Saturated Fat

1g

Cholesterol

5mg

Sodium

540mg

Total Carbohydrate

36g

Dietary Fiber

4g

Total Sugars

3g

Protein

5g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.