RICE PILAF WITH PUMPKIN, CURRANTS AND PINE NUTS
A well-made rice pilaf may be prepared in advance and reheated, covered, in a medium-hot oven. In Turkey, short-grain Bomba rice is preferred, but you may substitute Arborio, or long-grained white rice if you wish. Be sure to rinse the rice well, which will help the grains to remain separate, not clumped together.
Provided by David Tanis
Categories dinner, weekday, grains and rice, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Warm olive oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add pumpkin, season with salt, and cook, stirring, until pumpkin begins to brown, 5 to 8 minutes. Remove and set aside, leaving oil in pot.
- Add onion and cook, stirring, until quite brown, about 5 minutes. Add pine nuts and let them brown a bit. Add currants, pepper, allspice and cinnamon.
- Stir in the rice and cook for 2 minutes more, making sure rice is well coated with oil. Add broth or water and 1 1/2 teaspoons kosher salt and bring to a boil.
- Reduce heat to a bare simmer. Taste broth and adjust for salt - it should be quite well seasoned. Add reserved pumpkin, cover with a lid, and cook over very low heat until all liquid is absorbed, about 20 minutes. Turn off heat, and let rice steam with lid on for 10 to 15 minutes. Add butter and fluff rice gently with two wooden spoons.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
naz Naz
[email protected]This dish is a must-try for pumpkin lovers.
Oppong Ofori
[email protected]This rice pilaf is a great way to get your kids to eat pumpkin. My kids loved it!
ELias Ahmed Ibrahim
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. The pumpkin and currants are a delicious combination.
maddex africa
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love the addition of the currants and pine nuts.
Nzali Taoo
[email protected]I've made this rice pilaf several times now, and it's always a hit. It's a great way to use up leftover pumpkin.
Darragh Browne
[email protected]This is a great recipe for a fall dinner. The pumpkin and spices give it a warm and comforting flavor.
Lily Nax
[email protected]I'm not a big fan of pumpkin, but this dish was surprisingly good. The flavors all came together really well.
Eric Ibarra
[email protected]This rice pilaf is easy to make and very flavorful. I used butternut squash instead of pumpkin, and it turned out great.
veera guttikonda
[email protected]I love the combination of flavors in this dish. The pumpkin and currants are a great pair, and the pine nuts add a nice nutty flavor.
nakiranda Noreen
[email protected]This rice pilaf was a hit with my family! The pumpkin added a delicious sweetness, and the currants and pine nuts gave it a nice crunch. I will definitely be making this again.