Pumpkin Carrot Rice Recipes

EASY PUMPKIN RICE

Easy Pumpkin Rice image

I made this as a fluke once because I needed to go shopping and these ingredients were all I had. My kids loved it; I did, too. Now it's a family recipe that I cook from time to time. This is hearty, slightly-sweet, and a great holiday treat or an awesome side dish. Experiment adding other ingredients like pecans or raisins to make it your own.

Provided by Amy M

Categories Rice Side Dishes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups instant rice
4 cups water
1 (29 ounce) can pumpkin puree
1 ½ teaspoons pumpkin pie spice
1 ½ cups brown sugar
½ cup butter
salt to taste

Steps:

Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.

Nutrition Facts : Calories 474.6 calories, Carbohydrate 88 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 7.5 g, Sodium 346.3 mg, Sugar 43.4 g

SCENTED RICE IN BAKED PUMPKIN

Scented Rice in Baked Pumpkin image

This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste-it's impossible to go wrong! -Lynn Heisel, Jackson, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 small pie pumpkin (about 2 pounds)
1 tablespoon olive oil
1/2 cup uncooked brown rice
1 cup water
1/4 cup coarsely chopped pecans, toasted
3 dried apricots, chopped
2 tablespoons raisins
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom, optional
1/8 teaspoon ground cumin

Steps:

Wash pumpkin; cut into 6 wedges. Remove loose fibers and seeds from the inside, and discard seeds or save them for toasting. Brush wedges with oil. Place on an ungreased 15x10x1-in. baking sheet. Bake at 400° until tender. 35-40 minutes., Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20-25 minutes. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and, if desired, cardamom., Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.

Nutrition Facts : Calories 389 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 5g fiber), Protein 7g protein.

PUMPKIN-CARROT RICE

Pumpkin-Carrot Rice image

This was a dish my mom made. I am from the Caribbean where pumpkin is a savory vegetable. I serve this with pork chops or roasted pork and it always gets rave reviews. If I am in a hurry, I use canned carrots and mash them.

Provided by Deb B

Categories Rice Side Dishes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups brown rice
3 cups water
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 (15 ounce) can pumpkin
2 large carrots, peeled and finely grated
¼ teaspoon salt
¼ teaspoon ground cloves

Steps:

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
When the rice has nearly finished cooking, heat oil in a large Dutch oven over medium-high heat, and cook and stir garlic just until fragrant. Reduce heat to medium, stir in pumpkin, and cook until heated through, about 1 minute. Stir in carrots and cook for 2 minutes. Stir in salt and cloves. Remove from heat; stir in the cooked rice until well blended. Serve warm.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 33.7 g, Fat 4.5 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 218 mg, Sugar 2.9 g

FOR ANNA - THAI PUMPKIN & CARROT CURRY

For Anna - Thai Pumpkin & Carrot Curry image

My friend was looking for a dish to use up her extra pumpkin, so I thought of this wonderful dish. Its tasty and oh my its good for you. So much flavor. Hope you will enjoy this offering Anna.

Provided by Baby Kato

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2/3 cup stock, vegetable
1 inch galangal, sliced
2 garlic cloves, chopped
1 stalk lemongrass, chop finely the white part Only
2 chilies, red, fresh, seeded and chopped
1 teaspoon candied ginger, thinly sliced
4 carrots, sweet, peeled and cut into chunks
1 cup pumpkin, peeled, seeded, cut into chunks
2 tablespoons peanut oil
2 shallots, finely chopped
3 tablespoons red curry paste
1 3/4 cups coconut milk
6 sprigs basil, thai
1/8 cup pumpkin seeds, toasted (garnish)
2 green onions, thinly chopped (garnish)
4 cups rice, jasmine, steamed

Steps:

In a large pot add the stock and bring to a rapid boil.
Add the galanga, half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
Add the carrots and pumpkin simmer for 5 - 10 minutes.
Heat the oil in a large skillet and fry the rest of the garlic and the shallots for 3 minutes then add the curry paste and fry for 2 minutes.
Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
Serve hot with rice and garnish with the pumpkin seeds and green onions.

Nutrition Facts : Calories 1300.1, Fat 31.2, SaturatedFat 21.9, Sodium 95.5, Carbohydrate 236.7, Fiber 5.7, Sugar 71.4, Protein 17.4

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