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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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

603 calories; protein 12.5g 25% DV; carbohydrates 124.8g 40% DV; fat 9.9g 15% DV; cholesterol 0.4mg; sodium 494.6mg 20% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/24/2019
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 herb and mushroom wild rice mix. I also topped with toasted sliced almonds for an extra crunch. I liked it and would probably make it again. Read More

Most helpful critical review

Rating: 3 stars
11/26/2018
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. Just need to play with the seasonings. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/25/2018
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. Just need to play with the seasonings. Read More
Rating: 4 stars
02/24/2019
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 herb and mushroom wild rice mix. I also topped with toasted sliced almonds for an extra crunch. I liked it and would probably make it again. Read More