Creamy Pumpkin Brown Rice


  • 3 tablespoons extra-virgin olive oil
  • 1 white or yellow onion, chopped
  • 2 cups uncooked brown basmati rice
  • 1 (15 ounce) can pumpkin purée
  • 6 cups low-sodium chicken or vegetable broth
  • 3 bay leaves
  • Salt and pepper to taste

In a large pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, 7 to 8 minutes. Add rice and stir to coat with oil. Toast rice, stirring often, until fragrant, 3 to 4 minutes more. Meanwhile, whisk together pumpkin purée and broth in a large ...

View full recipe at SpringPad


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