If you are tired of brown rice and quinoa, give red rice a try. In this seasonal recipe, it is combined with roasted pumpkin and curry powder for a whole grain side dish that gives you a boost of fiber. Any variety of winter squash can be substituted for the pumpkin, and if you are not a fan of curry, switch to other spices like chili powder or cumin.
Yield: 4 servings
Preparation time: 20 minutes
Cooking time: 25 minutes
Baking time: 15 minutes
- 1 cup dry red rice
- 1 ½ cups water
- 2 cups peeled and cubed pumpkin
- 1/3 cup diced onion
- 1 tbsp olive oil
- 1 tsp curry powder
- ¼ tsp fine ground sea salt
- 2 green onions, greens-only, sliced
- Preheat the oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray.
- Add the rice and the water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 20 minutes. Let rest, covered, for at least 5 minutes. The rice will absorb any remaining liquid.
- While the rice cooks, place the pumpkin, onion, olive oil, curry powder, and sea salt in a medium bowl. Toss to coat all ingredients with the spices. Transfer the pumpkin to the baking sheet and spread in a single layer.
- Bake for 10 minutes, remove from the oven and stir. Bake for 5 more minutes, or until the pumpkin is tender.
- In a medium bowl, stir together the rice and pumpkin. Fold in the sliced green onions and serve warm.