Pumpkin and turmeric rice has to be hands down one of my favourite rice dishes to date. This one is truly aromatic and well seasoned, not too hot and spicy. If you’re an advocate of a recipe that’s loaded with plenty of exotic herbs and spices then you my friend have come to the right place.
Kick back, relax while I talk you through the entire menu 🙂
As pumpkin is a seasonal vegetable you can easily substitute the pumpkin for some butternut squash instead. Most of the time I get a large quantity of pumpkin (when in season) from a family friend who is kind enough to chop it up and deliver it to my house.
I also get some callaloo and other seasonal veggies from him too…..bonus!
This recipe is more of a macro nutrient, carb induced recipe. Macronutrients are what the body needs in large quantities – fat, protein and carbohydrates. We need all three of those things for a number of reasons; to yield the body with energy, growth, speed up the metabolism and overall bodily function.
As you can probably already tell, macro-nutrients are a vital component for the body’s sustenance, so this rice dish has a perfect balance of healthy carbohydrates. Granted I’m not a huge fan of rice anymore due to the bloatedness, but I still eat some in moderation.
While we are on the subject, I’m looking into sprouting my own rice, sprouting rice is a effective way of ensuring the entire grain is digestive and the nutrients and enzymes which aid digestion are completely broken down and more gut friendly.
Ultimately this recipe isn’t too difficult the entire cooking process is easy once the veggies are all chopped up. Pan fry the spice (cumin seeds, cloves and cinnamon) to extract their flavours, than sautee the onion and garlic for a few minutes.
Then next thing you want to do is toss all of the ingredients into the frying pan and rotate, so the veggies/rice lock in the flavours – season to taste, add the stock, reduce heat and cover with lid.
I do recommend using a non stick frying pan with a large circumference as it’s easier to control and manipulate he pan and keep a watchful eye as the rice absorbs the moisture, so it doesn’t burn or stick.
A true veggie medley that’s fragrant gluten free and vegan friendly!
- 1 cup of organic brown rice (soaked overnight or several hours)
- 1 cup of spinach (chopped, tightly packed)
- 1 small red onion, sliced
- 3 garlic cloves, minced
- 1 cup of mangetout (sugar snap peas), sliced
- 2 cups of pumpkin, chopped (or butternut squash)
- ½ cup of carrots, chopped
- 1 scotch bonnet, (or use a chilli)
- 2½ cups of vegetable stock (or use low sodium stock)
- 1 tsp of dried thyme
- 1 bay leaf
- ½ tsp of himalayn pink salt
- ¼ tsp of black pepper
- 2 tsp of cumin seeds
- ½ tsp of turmeric
- 1 cinnamon stick
- 2tbsp of coconut oil
- Start off by gently frying the cinnamon stick, bay leaf and cumin seeds for 1 minute on medium heat. During this time the aroma will begin to release.
- Continue to fry then add the red onions, garlic and sautee for 2 minutes or until the onions soften and turn translucent.
- Add the pumpkin, carrots, spinach, sugar snaps and scotch bonnet to the pan, stir and coat the veggies with the spices. Do this for 30 seconds, you want to lock and seal in the flavour.
- Season with the turmeric, thyme, pepper and pink salt.
- Pour the vegetable stock in the frying pan, bring to the boil, then reduce the heat to low.
- Cover pan with the lid and allow to simmer for 40 -50 minutes.
- Half way through the stock level will evaporate as it is absorbed by the rice.
- The rice should be completely soft and fluffy when cooked, not wet or hard. If the rice is still hard after the specified time, cook for another 10 -15 minutes, checking throughout, use additional stock if required (a tbsps at a time).