Ras El Hanout Pumpkin Rice
It’s December & my Halloween/Fall Decorative Pumpkins are starting to freeze outside. I baked them off & had a LOT of pumpkin to use up in a really yummy way. Not Pumpkin Pie – first of all we just ate a dozen of them at Thanksgiving & second of all we don’t use Pumpkin in our Pumpkin Pies, we use Crooked-Neck Squash!
So here’s my Kosher, Vegan, Vegetarian Pumpkin cheeseless sort-of Risotto for you! It’s rich, lush, & oh so good to eat with roasted veggies! Perfect for a hearty wintery rice bowl topped with all your leftovers! Total Middle Eastern comfort in a bowl.
Ingredients
3 Tablespoons Olive Oil
1 Onion, chopped
2 Cups Brown Rice
2 1/2 Cups Pumpkin
6 Cups Parve Consomme, or other Vegetarian Broth
2 Teaspoons Ras El Hanout
a Dash of Sea Salt
Garnish with Sage leaves if you got ’em!
Instructions
1
Heat Olive Oil in a pot. Add Onions & sauté for 2-3 minutes on medium.
2
Add Rice & stir. Sauté Rice 2-3 minutes.
3
In mixing bowl, blend Pumpkin & Parve Consomme or other Vegetarian Broth with Immersion Blender. Add Pumpkin Broth mixture to Rice & Stir.
4
Add Ras El Hanout. Lower heat to low & cover. Cook until rice is done, about 45 minutes, stirring occasionally.
5
Add Salt & more Ras El Hanout to taste.
6
Ta Da! You’re Done!
Categories:Food on the Floor
Ema
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