Ready InAbout 1 hr
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This festive rice pilaf can be eaten on its own as a lighter meal or can steal the spotlight as a side dish on any dinner table. Grated pumpkin and turmeric impart sweetness and a soft orange glow, while buttery leeks firmly ground the dish on the savory side of things. Scallions, peanuts and crunchy celery round out the dish with texture and freshness. Don’t skip washing the rice, as any excess starch can impact the final texture of the individual grains — with care, they will be soft and fluffy.
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Yield:4 servings
½ pound sugar pumpkin or other pumpkin or winter squash, such as kabocha, butternut or red kuri, peel…
Ready InAbout 1 hr
Rating(0)CommentsRead comments
This festive rice pilaf can be eaten on its own as a lighter meal or can steal the spotlight as a side dish on any dinner table. Grated pumpkin and turmeric impart sweetness and a soft orange glow, while buttery leeks firmly ground the dish on the savory side of things. Scallions, peanuts and crunchy celery round out the dish with texture and freshness. Don’t skip washing the rice, as any excess starch can impact the final texture of the individual grains — with care, they will be soft and fluffy.
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Yield:4 servings
½ pound sugar pumpkin or other pumpkin or winter squash, such as kabocha, butternut or red kuri, peeled and deseeded
1 cup basmati rice
3 tablespoons unsalted butter
1 medium leek, trimmed, halved lengthwise, rinsed and thinly sliced
3 celery stalks, thinly sliced, leaves reserved
Salt and freshly ground black pepper
1 ½ teaspoons finely grated fresh turmeric or ½ teaspoon ground turmeric
4 fresh thyme sprigs
¼ cup roasted peanuts
3 scallions, thinly sliced
Nutritional analysis per serving (4 servings)
83 grams carbs; 23 milligrams cholesterol; 519 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 5 grams fiber; 442 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Cut the pumpkin into manageable chunks for grating, if needed, then finely grate it on a box grater (or using a food processor with the grating disk) until you have 1 heaping cup. Dice the remaining pumpkin into ½-inch pieces. Set both aside. 1.
Step 2
Rinse the rice until the water runs clear. Drain and set aside. 1.
Step 3
Melt the butter in a large lidded pot or Dutch oven over medium-high. Add the leek and half the sliced celery, and season with salt and pepper. Cook for 4 to 5 minutes, stirring occasionally, until softened and golden brown in parts. 1.
Step 4
Add the grated pumpkin, drained rice and turmeric. Toast the rice for 1 to 2 minutes, stirring frequently, until the grains are coated. Stir in the diced pumpkin, 1 ½ cups of water (or the suggested amount, if the rice package directions differ) and season with salt and pepper until the cooking liquid tastes like a well-seasoned broth. 1.
Step 5
Bring the mixture to a simmer over medium-high, add the thyme, cover and cook over medium-low for 15 minutes. Remove from heat and keep covered for an additional 10 minutes, until all liquid is absorbed. 1.
Step 6
Fluff the rice with a fork and remove the thyme sprigs. Stir in the peanuts, scallions, remaining sliced celery and reserved celery leaves.
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