Pumpkin Rice Recipe | Easy Side Dish For Fall

Pumpkin rice is a recipe you didn’t know you needed until now, and one of my favorite ways to use canned pumpkin purée. Slightly sweet, earthy pumpkin is combined with rice, savory chicken bone broth, butter, and Parmesan for a rich and delicious side dish. The flavor of a combination is perfection!

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Prep Time: 5

Cook Time: 15

Rest Time: 10

Total Time: 30

Servings:

Equipment

Ingredients

1 cup jasmine rice
1 1/2 cups unsalted chicken bone broth
1/2 cup pumpkin purée
1/3 cup shaved Parmesan cheese
2 tablespoons salted butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon teaspoon sea salt
1/3 cup chopped Italian parsley
Optional: 1/2 teaspoon chili flakes

Instructions

Rinse the rice and drain it VERY well. ** see tips below
Place a 2-quart nonstick saucepan on the stove over medium heat.
When the pan is hot, add the bone broth.
When the broth comes to a boil, add the rice, pumpkin, butter, and seasonings.
Whisk the ingredients together quickly to combine them evenly.
Turn the heat down to low, cover, and cook for 15 minutes.
After 15 minutes, remove the pan from the heat without lifting the lid.
Let the rice sit undisturbed for ten minutes.
Uncover the rice, and add the parmesan, parsley, and remaining butter.
Use a fork and gently fluff to combine.
Garnish with freshly grated Parmesan cheese and additional parsley if desired!

Nutrition

Notes

If you use regular broth or stock, reduce the salt in the recipe.

I want to emphasize the importance of letting the rice drain thoroughly after rinsing it. It retains more water than you may think, and the pumpkin contains a significant amount of moisture. Draining it thoroughly is crucial for perfectly cooked rice.

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