Best 3 Pumpkin And Cranberries With Rice Recipes
Calling out all pumpkin fans! It's time to tantalize your taste buds with the delightful combination of pumpkin and cranberries, beautifully complemented by the fluffy texture of rice. Our culinary journey begins with the star of the show – Pumpkin and Cranberry Rice Pilaf – an aromatic and flavorful dish where tender rice mingles with roasted pumpkin, tangy cranberries, and a hint of spices, creating a vibrant medley of flavors and colors.
Next, we'll introduce you to Pumpkin Cranberry Stuffed Acorn Squash, a dish that combines the earthy sweetness of acorn squash with a savory pumpkin and cranberry filling – a perfect balance of flavors and textures. For a sweet and tangy treat, try our Pumpkin Cranberry Muffins, where moist and fluffy muffins are studded with chunks of pumpkin and bursts of tart cranberries, making them the perfect grab-and-go breakfast or snack.
Last but not least, we have a recipe for a refreshing Pumpkin Cranberry Smoothie, a healthy and delicious way to start your day. This smoothie blends creamy pumpkin, tangy cranberries, and the goodness of yogurt, providing a nutritious and flavorful kick to your morning routine.
FESTIVE RICE
My mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. We wound up with a sweet and spicy crowd-pleaser. -Lisa de Perio, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a small saucepan, bring first 5 ingredients to a boil. Remove from heat. Pour over rice in a greased 8-in. square baking dish. Bake, covered, until all liquid is absorbed, 30-35 minutes., Meanwhile, in a small nonstick skillet over medium-high heat, cook pumpkin seeds, brown sugar and cayenne pepper, stirring constantly until sugar melts and cayenne coats pumpkin seeds, 4-5 minutes. Remove from heat; transfer to a plate, spreading out seeds to cool., Sprinkle cooked rice with feta, mint, cranberries and spiced pumpkin seeds.
Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
EASY PUMPKIN RICE
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
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
Tips:
- Use fresh, ripe pumpkin. This will ensure the best flavor and texture for your dish.
- Choose the right rice. Medium or long-grain rice is best for this recipe, as it will hold its shape after cooking.
- Don't overcook the rice. Cook it according to the package directions, or until it is tender but still has a slight bite to it.
- Use a good quality broth. This will add flavor to your dish. You can use chicken broth, vegetable broth, or even pumpkin broth.
- Don't skimp on the spices. Pumpkin and cranberries have a mild flavor, so it's important to use a variety of spices to add depth and richness to the dish.
- Garnish with fresh herbs. This will add a pop of color and flavor to your dish. Fresh parsley, cilantro, or chives are all good options.
Conclusion:
Pumpkin and cranberries are a classic fall combination, and this recipe is a delicious way to enjoy them. The rice adds a hearty and filling element to the dish, making it a complete meal. Whether you're serving it as a main course or a side dish, this pumpkin and cranberry rice is sure to be a hit.
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