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
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
Prekshya Sherpa
[email protected]This dish is a great way to use up leftover rice. I had some leftover jasmine rice in the fridge and this was the perfect recipe to use it up.
Guiset Feliciano
[email protected]This pilaf is a great make-ahead dish. You can make it ahead of time and reheat it when you're ready to serve.
Md Rashedul Islam Raju (Rashed Mullah)
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The pumpkin flavor was subtle and not overpowering at all.
Jit Shill
[email protected]This dish is a great way to get your kids to eat vegetables. My kids loved the sweet flavor of the pumpkin and the colorful presentation.
Chinaza Amadi
[email protected]I love the addition of the saffron to this recipe. It gives the dish a lovely golden color and a subtle floral flavor.
Rs Ridoy
[email protected]This pilaf is a great side dish for roasted chicken or fish. It's also a great vegetarian main course.
Felex Ugandalimited
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
jackson odisika
[email protected]This dish is a great way to use up leftover pumpkin. I had some pumpkin puree in the fridge and this was the perfect recipe to use it up.
AbdulRehman soomro official
[email protected]I was hesitant to try this recipe because I'm not a big fan of pumpkin, but I'm so glad I did! The pumpkin flavor was subtle and not overpowering at all. The pilaf was delicious and I will definitely be making it again.
Emeil
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the addition of the pumpkin, which gave the pilaf a nice sweetness.
Anitha Palani
[email protected]I love the vibrant color of this dish! The pumpkin and saffron give it such a beautiful golden hue. It's a real feast for the eyes.
Jaan Said
[email protected]This pumpkin and saffron jasmine rice pilaf was a delightful dish! The flavors of the pumpkin, saffron, and jasmine rice came together perfectly. The rice was cooked to perfection and the pumpkin was tender and flavorful.