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Pumpkin and Cranberries with Rice

Rated as 3.5 out of 5 Stars

"This dish combines the spice of pumpkin and sweetness of cranberries. For vegetarians and carnivores because any type of meat (like chicken or beef) can be added."
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1 h 10 m servings 602
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 602 calories; 9.9 124.8 12.5 < 1 495 Full nutrition

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Read all reviews 2
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It was sweeter than I expected, if I make it again I'd probably put in fewer cranberries or add them after baking instead of before. I replaced the brown rice and vegetable broth with a boxed he...

Not much flavor as it is. Seems like it is a recipe that got started but not finished. The texture came out great though, and it is seems like it should be a wonderful seasonal dish for fall. J...