Delicious Jamaican style pumpkin rice - vegan, gluten free
Servings 4 servings
- 4 cups of pumpkin chopped into small pieces
- 1 cup of brown rice rinsed
- 1 small onion chopped
- 4 garlic cloves minced
- 3 scallion sliced
- 1 tsp of all purposes seasoning see post
- 1 tsp of black pepper
- 3 pimento berries or ⅛ tsp of ground allspice (optional)
- 1 tbsp of dairy free butter
- 1 whole scotch bonnet
- 5 sprigs of fresh thyme
- 3 cups of vegetable stock can use water
- pink salt according to taste
On medium heat, in a dutch oven or casserole dish begin to sautee the scallion, onion and garlic until transparent.
Then add your all purpose seasoning, black pepper, sprigs of thyme, pimento berries, scotch bonnet and continue to cook and stir for another 1-2 minutes.
Add the pumpkin along with the vegetable stock and finally add the rice grains.
Bring to a rolling boil before adding the butter and reducing the heat to medium/low.
Put the lid on the pot and allow the rice and pumpkin to cook through for 25-30minutes.
Leave the rice to cook for the given time, don't stir the rice or the grains will fall apart. The rice will be fluffy with liquid asborbed completely.
Once the rice is cooked, adjust for salt levels if needed
Calories: 261kcal | Carbohydrates: 52g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 807mg | Potassium: 614mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10444IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 3mg