Pumpkin and Cranberries with Rice
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Ingredients1 h 10 m servings 602 cals
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sunflower oil in a large pot over medium-high heat. Saute onions in hot oil until golden, 5 to 10 minutes. Add rice to onions and cook until fragrant, about 1 minute.
- Stir water, pumpkin, beans, cranberries, and vegetable bouillon into rice mixture. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes, stirring occasionally. Pour rice mixture into a large baking dish and cover with aluminum foil.
- Bake in the preheated oven until water is absorbed and rice is tender, about 45 minutes. Stir chives into rice mixture and season with salt and pepper.
Per Serving: 602 calories; 9.9 g fat; 124.8 g carbohydrates; 12.5 g protein; < 1 mg cholesterol; 495 mg sodium. Full nutrition