SEARCH
More 1 Photos

Pumpkin and Cranberries with Rice Recipe

Recipe by: robertlagestee

"This dish combines the spice of pumpkin and sweetness of cranberries. For vegetarians and carnivores because any type of meat (like chicken or beef) can be added."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook55 m
  • Ready In1 h 10 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Heat sunflower oil in a large pot over medium-high heat. Saute onions in hot oil until golden, 5 to 10 minutes. Add rice to onions and cook until fragrant, about 1 minute.
  • 3Stir water, pumpkin, beans, cranberries, and vegetable bouillon into rice mixture. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes, stirring occasionally. Pour rice mixture into a large baking dish and cover with aluminum foil.
  • 4Bake in the preheated oven until water is absorbed and rice is tender, about 45 minutes. Stir chives into rice mixture and season with salt and pepper.
Ingredients
  • 4 servings
  • 602 cals
  • 2 tablespoons sunflower oil
  • 2 red onions, chopped
  • 1 1/2 cups uncooked brown rice
  • 3 cups water
  • 1 small pumpkin - peeled, seeded, and cut into small cubes
  • 1 (14 ounce) can chili beans, drained
  • 7 ounces dried cranberries
  • 1 1/2 cubes vegetable bouillon
  • 2 tablespoons chopped fresh chives, or to taste
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    602
    30%
  • Fat:
    9.9
    15%
  • Carbs:
    124.8
    40%
  • Protein:
    12.5
    25%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like