← All recipes

🍽️ Roasted Pumpkin Rice with a Spicy Twist

302 kcal · 30 min · 4 servings

Ingredients

• 400 g Butternut squash flesh
• 2 tbsp olive oil
• salt
• pepper
• 2 shallots
• 1 red chili pepper
• 200 g basmati brown rice
• 380 ml vegetable broth
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 2 fresh bay leaves
• 200 g frozen peas (thawed)
• 0.5 pomegranate (seeds)

Instructions

1. 1. Cut the pumpkin into cubes of about 1 cm.
2. 2. Toss the pumpkin cubes in a bowl with one tablespoon of oil.
3. 3. Season the pieces generously with salt and pepper.
4. 4. Spread the pumpkin pieces out evenly on a baking sheet.
5. 5. Preheat the oven to 180 °C (convection 160 °C; gas mark 2–3).
6. 6. Place the sheet in the preheated oven.
7. 7. Roast the pumpkin until golden brown for 15 to 20 minutes.
8. 8. Peel the shallots.
9. 9. Dice the shallots finely.
10. 10. Wash the chili pepper.
11. 11. Remove the seeds from the chili.
12. 12. Chop the chili finely.
13. 13. Heat the remaining oil in a pot.
14. 14. Sauté the shallots and chili in it over medium heat for 3 minutes.
15. 15. Rinse the rice under cold water.
16. 16. Add the rice to the pot.
17. 17. Fry the rice briefly while stirring.
18. 18. Deglaze the mixture with a little broth.
19. 19. Pour in the remaining broth.
20. 20. Season with salt, pepper, turmeric, and cumin.
21. 21. Add the bay leaves.
22. 22. Let everything simmer for about 25 minutes.
23. 23. Add more broth if necessary.
24. 24. Stir in the peas.
25. 25. Cook for another 5 minutes.
26. 26. Remove the bay leaves.
27. 27. Fold in the roasted pumpkin cubes.
28. 28. Finally, adjust the seasoning of the rice.
29. 29. Sprinkle the dish with pomegranate seeds.
30. 30. Serve the dish warm.

Nutrition per serving

• kcal: 302
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 51 g