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Pumpkin and Cranberries with Rice

Pumpkin and Cranberries with Rice

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
robertlagestee

robertlagestee

This dish combines the spice of pumpkin and sweetness of cranberries. For vegetarians and carnivores because any type of meat (like chicken or beef) can be added.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 124.8g
  • 40%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat sunflower oil in a large pot over medium-high heat. Saute onions in hot oil until golden, 5 to 10 minutes. Add rice to onions and cook until fragrant, about 1 minute.
  3. Stir water, pumpkin, beans, cranberries, and vegetable bouillon into rice mixture. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes, stirring occasionally. Pour rice mixture into a large baking dish and cover with aluminum foil.
  4. Bake in the preheated oven until water is absorbed and rice is tender, about 45 minutes. Stir chives into rice mixture and season with salt and pepper.
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