Pumpkin rice
Delicious Jamaican style pumpkin rice - vegan, gluten free
Servings 4 servings
Calories 261kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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