PUMPKIN AND SAFFRON JASMINE RICE PILAF
Steps:
- Rinse the rice, cover with cold water by at least 2 inches, and refrigerate overnight.
- Place the pumpkin in a food processor with 1 1/2 cups water. Process until very smooth. Squeeze through a fine-meshed strainer over a bowl, pressing down on the solids to release the juice. Pour the liquid into a large measuring cup and add enough water to make 2 cups. (The pumpkin pulp may be used for another purpose, like soup.)
- Heat the oven to 350 degrees. Drain the rice. Heat the olive oil, garlic, saffron and allspice in a medium saucepan over medium heat. Add the onion and salt and cook until the onions are translucent, about 3 minutes.
- Add the rice and stir gently so as not to break the grains, coating it evenly with the aromatics. Cook until the rice is fragrant and lightly toasted, about 3 minutes. Add the pumpkin juice and stir for 30 seconds to prevent clumping. Cover and bring to a boil.
- Transfer to the oven and cook until all the liquid has been absorbed, about 25 minutes. Remove, and keep covered in a warm place for 25 minutes. Uncover, fluff with a fork and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 5 grams
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mirhada sehic
[email protected]This pilaf is a great dish to serve at a party or gathering. It's sure to be a hit with everyone!
Jonathan Baja
[email protected]I'm a college student and I'm always on a budget. This recipe is perfect for me because it's very affordable.
manwila Rose
[email protected]I'm a busy mom and I don't have a lot of time to cook. This recipe is a lifesaver because it's so quick and easy to make.
Booky Booky
[email protected]I'm on a diet and I'm trying to eat healthier. This pilaf is a great choice for me because it's low in calories and fat.
Londiwe Lolo
[email protected]I'm a vegetarian and I'm always looking for new meatless dishes. This pilaf is a great option for me.
Jose Bey
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the pumpkin and saffron flavor.
Jbayre Jbayre
[email protected]I made this pilaf for a potluck and it was a huge success. Everyone raved about the flavor.
Megan Manship
[email protected]This pilaf is so flavorful and aromatic. I can't wait to make it again!
Hess
[email protected]I'm always looking for new and interesting ways to cook rice. This recipe is a definite keeper!
Khadija akter Jonaki
[email protected]I love the vibrant color of this dish. It's so inviting and makes me want to dig in!
Manjula Devi
[email protected]This pilaf is a great way to use up leftover pumpkin puree. It's also a healthy and delicious dish that's perfect for a weeknight meal.
TaNisha D Yelder
[email protected]I'm not a big fan of pumpkin, but this dish changed my mind! The pumpkin flavor is subtle and perfectly balanced by the other ingredients.
michael cofie
[email protected]This recipe is easy to follow and the results are amazing. I highly recommend it!
Rongin Jama
[email protected]I made this pilaf for my family last night and it was a hit! Everyone loved the unique flavor combination.
Mdmaznu Gazi
[email protected]This pumpkin and saffron jasmine rice pilaf is a delightful dish! The flavors of the pumpkin, saffron, and jasmine rice blend perfectly, creating a warm and inviting dish.