Pumpkin Carrot Rice Recipes

SAUTEED PUMPKIN WITH CARROTS & ONIONS

Sauteed Pumpkin with Carrots & Onions image

Just made this up this afternoon while processing our Jack-o-lanterns for future recipes. Serving it tonight with oven-baked porkchops in mushroom soup gravy, and rice.

Provided by Susie Proplesch

Time 40m

Number Of Ingredients 10

Ingredients

2 c peeled and diced fresh pumpkin
1 c fresh carrots, sliced in bite size chunks
1/2 medium onion coarsely diced
1/4 tsp parsley flakes
1/4 tsp fresh ground black pepper
1 dash(es) garlic powder, to taste
salt, to taste
1 or 2 slice cooked bacon, crumbled (optional)
1 Tbsp butter or margarine
1/3 c water

Steps:

1. In a large saute' pan on high heat, add butter, water, garlic, parsley, onion and carrots. Allow to cook for 2-3 minutes. Add pumpkin (and bacon if using). Allow to cook stirring occasionally until liquid is evaporated and the veggies start to sizzle.
2. Add bacon to veggies, and continue to saute' until veggies start to brown and caramelize. Salt to taste and serve.

PUMPKIN-CARROT RICE

Pumpkin-Carrot Rice image

This was a dish my mom made. I am from the Caribbean where pumpkin is a savory vegetable. I serve this with pork chops or roasted pork and it always gets rave reviews. If I am in a hurry, I use canned carrots and mash them.

Provided by Deb. B

Categories Side Dish Rice Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups brown rice
3 cups water
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 (15 ounce) can pumpkin
2 large carrots, peeled and finely grated
¼ teaspoon salt
¼ teaspoon ground cloves

Steps:

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
When the rice has nearly finished cooking, heat oil in a large Dutch oven over medium-high heat, and cook and stir garlic just until fragrant. Reduce heat to medium, stir in pumpkin, and cook until heated through, about 1 minute. Stir in carrots and cook for 2 minutes. Stir in salt and cloves. Remove from heat; stir in the cooked rice until well blended. Serve warm.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 33.7 g, Fat 4.5 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 218 mg, Sugar 2.9 g

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