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Ras El Hanout Pumpkin Rice

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.

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Ras El Hanout Pumpkin Rice

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!

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Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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