Creamy Pumpkin Brown Rice {Vegan}

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Day 361.

Gasp! 361? Only 4 days to go in this year; unbelievable. As you may have seen over at OAMM, I’m planning to follow along with Kelly’s Get Real series in 2012 to help our family make the transition to even more whole foods in our diet, so stay tuned for that in 2012. We’re already using a lot of whole foods, but we can always do better. The day after Christmas I definitely needed something I could set and forget. I decided I wanted to try something with rice and pumpkin puree and looked around a bit until I found Creamy Pumpkin Brown Rice. I proteined it up with a cup of white beans and converted it to be made in my rice cooker. I think this is going to be a winner for its sheer simplicity if nothing else. And, BONUS, it uses all whole foods.

Creamy Pumpkin Brown Rice
Adapted from Creamy Pumpkin Brown Rice
Ingredients for 4 servings

Directions
Saute onion in olive oil for about 5 minutes, until translucent. Add all ingredients, except House seasoning, to rice cooker and cook on brown rice setting until cycle completes. Remove bay leaves, stir, season to taste and serve.

The Results
The kids and I went insane for this rice. The pumpkiny flavor was fantastic, but not overpowering and the texture was soft like risotto, but not too mushy. Both kids had seconds, which they had topped with “shaky cheese” (Parmesan). I liked mine without cheese. This rice is a definite repeat.

This post is shared at·Tuesdays at the Table, Tuesday Night Supper ClubSlightly Indulgent TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.

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Comments

  1. Laura says

    This recipe came at the perfect time. I made pumpkin pancakes for breakfast and have leftover pumpkin. I can't wait to make this recipe!

  2. Gaby @ Tmuffin says

    Stopping by from Delicious Dishes…Hmmm… This is so interesting! I always have leftover pumpkin, and this is such a great recipe. I'm going to try it next week!

  3. Alea Milham says

    This sounds wonderful! My youngest son will eat anything as long as it is pumpkin flavor, so I will be trying this soon! Thanks for sharing your recipes with the Hearth and Soul Hop.

  4. France@beyondthepeel says

    What a nice looking recipe and a fab idea to add white beans to up the protein. It's one of my little tricks too:) Its so nice to have recipes that you can "set and go".

  5. April @ The 21st Cen says

    I do like the sound of this! Pumpkin would give it such a lovely flavour and its so wholesome and nutritious. Thank you for sharing it with the Hearth and Soul hop. Happy New Year!

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