Pumpkin Pilaf

Pumpkin Pilaf
Photo by James Carrier


  • 3 cups fat-skimmed chicken broth
  • 3 ½ cups diced (1/4 in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
  • 2 cups long-grain white rice
  • ¼ teaspoon each ground cinnamon, ground coriander, ground cumin, ground turmeric, and salt
  • 1/3 cup chopped pistachios
  • 1 cup finely chopped onion
  • 1 tablespoon minced preserved lemon
  • + 6 more ingredients
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 1/8 teaspoon each paprika and pepper
    • 2 garlic cloves, peeled and minced
    • 2 tablespoons chopped fresh cilantro
    • 3 tablespoons dried currants

1. Heat oil in a 10- to 12-inch frying pan (with sides at least 2 in. high) over medium-high heat. When hot, add onion and garlic; stir until limp, about 5 minutes. Add rice, cinnamon, coriander, cumin, turmeric, salt, paprika, and pepper; stir to coat. Add broth, lemon juice, pumpkin, currants, ...

View full recipe at My Recipes


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