OK people, confession time on TIY.
I’ve had this creamy pumpkin rice for lunch and dinner on Monday, Tuesday and Wednesday.
We’ll see how Thursday goes, but I have the gut feeling that it may happen again.
You might call this intuition, but I believe I have the gift of foresight — at least in my kitchen.
For some unknown reason I always know what I’m going to have for lunch and dinner. If that isn’t a sign of my superpowers, I don’t know what it is.
I know, I AM a gifted individual, what can I do about it?
Nutritionally it’s perfect 10. Complex carbs, good proteins and all the goodness pumpkin has to offer.
Pair this with a side of greens and you’re good to go. Trust.
Creamy Pumpkin Garlic Rice Print this recipe!Note for my paleo friends; sub the brown rice with cauliflower rice, it’ll be just as good (but you guys know that I have this thing for brown rice!).
Ingredients
Serves 6
1 ½ cups / 6 oz / 170 gr brown rice
1 medium shallot (or onion), chopped
1 ¼ cups / 9.4 oz / 355 gr pumpkin puree
1 cup / 240 gr heavy cream
¾ cup / 2.65 oz / 75 gr grated Parmesan cheese
1 ½ teaspoons fine grain sea salt, divided
2 tablespoons butter, divided
2 cloves garlic, minced
A pinch of freshly grated nutmeg
Freshly ground pepper to taste
Chopped fresh parsley to taste
Directions
Cook the rice according to package instructions. Set aside.
Melt one tablespoon of butter in a large nonstick skillet over medium heat, add shallot, a pinch of salt and saute for about 4 to 5 minutes until translucent but not browned.
Transfer to a blender, add pumpkin puree, Greek yogurt, Parmesan cheese, salt, nutmeg and black pepper.
Blend until the sauce is very smooth (a couple of minutes should do).
In the same skillet you used before, melt the remaining one tablespoon of butter and add the garlic, sauteing over low heat until the garlic is fragrant, about 3 to 4 minutes.
Add cooked brown rice and pumpkin sauce and stir until everything is incorporated.
Sprinkle with chopped fresh parsley and serve!
Nutrition facts
One serving yields 290 calories, 8.7 grams of fat, 43 grams of carbs and 12.3 grams of protein.
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This looks simple and delicious - I am trying it out tonight!
ReplyDeleteAwesome Meredith, let me know how you like it!
DeleteYum! I know what I'm having for dinner tonight!
ReplyDeleteWell I know what I'm having for lunch and dinner tomorrow thanks to you :)
ReplyDeleteThanks Sabrina!
DeleteLooks amazing!
ReplyDeleteThe paleo in me wants to scream: where's the protein, dude?
ReplyDeleteBut the foodie in me is yelling: Mike! STOP THIS!!! You are giving me neeeeeeds!
I'm happy to know that there's still a foodie left in that cavewoman? ;-)
DeleteThis pumpkin sauce of yours really sounds amazing Mike!
ReplyDeleteYou could use it with meat - veggies - dang - the possibilities are endless!
It's the best Sashi, it goes with everything!
DeleteThis looks delicious! I'm a creature of habit, so I can definitely relate to falling into a pattern of eating the same meal over and over again. You and I share a love for brown rice...I can't get enough of that stuff!
ReplyDeleteGo brown rice Lauren!
DeleteThis dish looks wonderful.. That's a healthy way to add up pumpkins with brown rice.. Sounds absolutely delicious.. Do visit my blog.. http://kitchenserenity.blogspot.in/
ReplyDeleteThanks Nilu, I'll make sure to visit your blog!
DeleteSounds A-M-A-Z-I-N-G! If I can't do dairy, can I substitute coconut milk or something else for the yogurt? And how much would I add? Thanks!
ReplyDeleteSorry the above 'Anonymous' post is mine...first time I've done this! :)
ReplyDeleteHey Tammy,
DeleteYou could definitely try with coconut milk. There's also this amazing SoDelicious Greek Yogurt, made from coconut milk. It's the best and I'm sure it'll work perfectly in this recipe.
I whipped this up this weekend and it was fantastic. Having it for lunch again today!
ReplyDeleteYAY!!! I'm having it for luch today as well.
DeleteThat sauce and the rice looks AMAZING. I am big fan of rice and I know what I might whip up for my dinner.
ReplyDeleteThanks Asha, tonight I'm making your awesome curry sauce, can't wait!
DeleteIt was good, but very tangy from the yogurt - that flavor overpowered the pumpkin and garlic.
ReplyDeleteI know, I love the tanginess of the yogurt. Next time why don't you try using half Greek yogurt and half heavy cream?
DeleteI made this last night so so good, not tangy at all. Another great recipe, thanks Mike!
ReplyDeleteI still eat rice once in a while and on those days, I will try your pumpkin garlic rice recipe! Its too good to pass up. Honestly subbing it with cauliflower won't cut it for me. I'd rather indulge and go for the rice :)
ReplyDeleteWhat percentage of fat did your greek yogurt have? I've used 0% in other recipes and the yogurt has separated.
ReplyDeleteI always use full fat greek yogurt (i.e., plain) to avoid separation and also because it tastes a 100 times better.
DeleteThanks! I was going to make this today. Looks perfect to warm up on a snowy day.
DeleteAs I mentioned in the recipe, if you want a less tangy experience sub some of the Greek yogurt with heavy cream. I don't think it's really necessary but a couple of readers seemed to prefer this option.
DeleteSo I've made this recipe about 4 weeks in a row. Its so easy and so damn good. But in a week I'm giving Paleo a try so this may be a stupid question since I'm new to the Paleo thing.
ReplyDeleteSo I understand how to rice cauliflower. Once I've done that do I just toss the raw cauliflower rice into the pan with the sauce after I sautee the garlic, or is there something I should do to pre-cook it before adding the sauce? Just sautee it with the garlic?
I would probably steam the cauliflower rice for 60 seconds (no longer than that) before adding it to the sauce.
DeleteThanks, I may try this.
DeleteThough for my first attempt I cooked my riced cauliflower in the oven and added it to the sauce- it was much denser with rice and provide fewer servings then anticipated but the recipe is still phenomenal! Your suggestion to steam may work better as oven cooking the cauliflower rice removed much of the moisture.
This is one of my fave recipes of all time. It's so easy and soooooo delish!
ReplyDeleteOh Holy Yum! I have all ingredients on hand and can't wait to try this. It looks like risotto, without the time and attention risotto requires, so. . .yes please!.
ReplyDeleteOh Holy Yum. I have all the ingredients on hand and can't wait to try this. It looks like risotto, without all the time and attention risotto requires, so. . .yes please!
ReplyDeleteI did not find this too tangy, and I used 1/2 full fat greek yogurt and 1/2 almond milk (that's what I had)... I also used a blend of cheeses instead of just parm, and I think that's why mine turned out a bit on the sweeter side. It makes A LOT of rice!! I could imagine serving this with pork tenderloin, roast chicken, or red wine braised beef!
ReplyDeleteAmazing dish!! Used Greek cream cheese and oat milk to substitute for the heavy cream. Definitely a keeper recipe.
ReplyDelete