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.
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!
Heat Olive Oil in a pot. Add Onions & sauté for 2-3 minutes on medium.
Add Rice & stir. Sauté Rice 2-3 minutes.
In mixing bowl, blend Pumpkin & Parve Consomme or other Vegetarian Broth with Immersion Blender. Add Pumpkin Broth mixture to Rice & Stir.
Add Ras El Hanout. Lower heat to low & cover. Cook until rice is done, about 45 minutes, stirring occasionally.
Add Salt & more Ras El Hanout to taste.
Ta Da! You’re Done!
Categories:Food on the FloorEma