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Pumpkin, Rice & Apricots

Pumpkin~ Rice & Apricots recipe image
This comforting side dish transforms humble ingredients into a vibrant, colorful meal. Cubed pumpkin (or butternut squash) simmers gently with onions until tender and sweet, absorbing the savory notes of the oil and salt. The addition of chopped dried apricots introduces a delightful tartness that cuts through the earthiness of the squash, while fluffy cooked rice soaks up the flavorful juices. It&# 226;ÂÂs a perfect balance of textures and flavors, offering a warm, home-style taste that feels both rustic and refined. Ideal for autumn dinners or as a hearty vegan accompaniment to roasted meats, this dish is simple to prepare yet impressive enough for guests. It highlights the natural sweetness of seasonal produce, making it a reliable favorite for weeknight suppers.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 302.6
Dietary: Gluten-free, Vegetarian
Description
This comforting side dish transforms humble ingredients into a vibrant, colorful meal. Cubed pumpkin (or butternut squash) simmers gently with onions until tender and sweet, absorbing the savory notes of the oil and salt. The addition of chopped dried apricots introduces a delightful tartness that cuts through the earthiness of the squash, while fluffy cooked rice soaks up the flavorful juices. It&# 226;ÂÂs a perfect balance of textures and flavors, offering a warm, home-style taste that feels both rustic and refined. Ideal for autumn dinners or as a hearty vegan accompaniment to roasted meats, this dish is simple to prepare yet impressive enough for guests. It highlights the natural sweetness of seasonal produce, making it a reliable favorite for weeknight suppers.
Ingredients
  • 3 tablespoon Oil
  • 1 md Onion, finely chopped
  • 6 cup Pumpkin*, cubed
  • 3/4 cup Dried apricots, chopped
  • 1 teaspoon Salt
  • 3/4 cup Water
  • 1 cup Cooked rice
Directions
  1. 1
    Heat the oil in a wide, deep skillet over medium heat.
  2. 2
    Add the finely chopped onion and sauté, stirring occasionally, until soft and beginning to brown, about 5 minutes.
  3. 3
    Add the cubed pumpkin (or butternut squash/buttercup squash) to the skillet and stir to coat evenly with oil and onions.
  4. 4
    Stir in the chopped dried apricots, salt, and water.
  5. 5
    Cover the skillet and simmer gently for 15 minutes, stirring once or twice, until the pumpkin is tender.
  6. 6
    Add the cooked rice to the skillet and stir to combine with the pumpkin and apricot mixture.
  7. 7
    Continue cooking uncovered for another 10 minutes, stirring often, until the rice has absorbed the liquid and the flavors meld.
  8. 8
    Taste and adjust seasoning with more salt if needed before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 302.6kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 4880.7mg204%
Total Carbohydrate 47.5g16%
Dietary Fiber 3.4g14%
Sugars 14.9g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, rice, apricots, butternut squash, vegan, side dish, autumn, fall, healthy, plant-based, onion, simmered, comfort food, easy dinner, seasonal, vegetarian, gluten-free, sweet potato, stew, warm
Read it online: https://www.chefs-mate.com/recipe/pumpkin-rice-apricots/