Roasted Pumpkin and Sweet Potato Pilau
photo by Izy Hossack
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 cups fresh pumpkin (1/2 inch cubes)
- 1 1⁄2 cups sweet potatoes (peeled and cubed. about 1 medium)
- cooking spray
- 2 teaspoons olive oil
- 1 cup onion, diced
- 1⁄3 cup celery, diced
- 2 teaspoons garlic, minced
- 4 cups reduced-sodium fat-free chicken broth
- 1 cup brown rice
- 2 teaspoons chopped fresh sage
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon salt
- 1 bay leaf
directions
- Preheat oven to 400°F.
- Arrange pumpkin and sweet potato in an even layer on a jelly roll pan coated with cooking spray. Bake at 400 for 35 minutes or until tender and veggies just begin to brown. Stir after 18 minutes. Remove from oven and set aside.
- Heat oil in a large saucepan over medium high heat. Add onion, celery and garlic; saute 3 minutes. Add broth and remaining ingredients to onion mixture, stirring to mix. Bring to a boil. Cover, reduce heat and simmer 50 minutes until rice is done and liquid absorbed. Remove from heat, discard bay leaf. Add pumpkin mixture stir gently to combine.
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Reviews
-
I was very excited to try this dish after I saw it in Cooking Light, and I was surprised that there wasn't a more pronounced flavor. I think that a flavor other than sage might work better in this dish, maybe some Moroccan spices like cinnamon, cardamom and ginger. Overall, it was a nice side dish for fall when pumpkin and sweet potato are in season.
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This is more than good, it is a savory bite of fall with a wonderful melange of flavors and textures. Loved the mix of carmelized potatoes and squash with the nuttiness of the brown rice. I used calabazza squash instead of pumpkin and otherwise followed the recipe. Easy to pull together and worthy of a holiday or company meal.
Tweaks
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This is more than good, it is a savory bite of fall with a wonderful melange of flavors and textures. Loved the mix of carmelized potatoes and squash with the nuttiness of the brown rice. I used calabazza squash instead of pumpkin and otherwise followed the recipe. Easy to pull together and worthy of a holiday or company meal.
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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