Print Options:

Pumpkin Pilaf





Yields
Makes 8 to 10 side-dish servings

Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.

Pumpkin Pilaf




James Carrier
 2 tablespoons olive oil
 1 cup finely chopped onion
 2 garlic cloves, peeled and minced
 2 cups long-grain white rice
 1/4 teaspoon each ground cinnamon, ground coriander, ground cumin, ground turmeric, and salt
 1/8 teaspoon each paprika and pepper
 3 cups fat-skimmed chicken broth
 1 tablespoon lemon juice
 3 1/2 cups diced (1/4 in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
 3 tablespoons dried currants
 1 tablespoon minced preserved lemon
 1/3 cup chopped pistachios
 2 tablespoons chopped fresh cilantro
Step 1
1

Heat oil in a 10- to 12-inch frying pan (with sides at least 2 in. high) over medium-high heat. When hot, add onion and garlic; stir until limp, about 5 minutes. Add rice, cinnamon, coriander, cumin, turmeric, salt, paprika, and pepper; stir to coat. Add broth, lemon juice, pumpkin, currants, and preserved lemon. Bring to a simmer.

Step 2
2

Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender to bite, 20 to 25 minutes. Fluff with a fork and stir in pistachios and cilantro.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories224
% Daily Value *
Total Fat 5.1g7%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 84mg4%
Total Carbohydrate 38g14%

Dietary Fiber 1.3g5%
Protein 6.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.