Pumpkin and Cranberries with Rice

Name: Pumpkin and Cranberries with Rice
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters uncooked brown rice; 397 grams chili beans, drained; 198 grams dried cranberries; 2 Tbsps chopped fresh chives, or to taste; 4 servings salt and ground black pepper to taste; 1 small pumpkin - peeled, seeded, and cut into small cubes; 2 red onions, chopped; 2 Tbsps sunflower oil; 2 cubes vegetable bouillon; 710 milliliters water

Pumpkin and Cranberries with Rice might be a good recipe to expand your side dish recipe box. This gluten free and vegan recipe serves 4. One serving contains 680 calories, 14g of protein, and 11g of fat. A mixture of salt and ground pepper, water, cranberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It can be enjoyed any time, but it is especially good for Christmas.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

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Oven

Heat sunflower oil in a large pot over medium-high heat.

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Sunflower Oil

Equipment you will use

Pot

Saute onions in hot oil until golden, 5 to 10 minutes.

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Onion

Cooking Oil

Add rice to onions and cook until fragrant, about 1 minute.

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Onion

Rice

Stir water, pumpkin, beans, cranberries, and vegetable bouillon into rice mixture. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes, stirring occasionally.

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Vegetable Broth

Cranberries

Pumpkin

Beans

Water

Rice

Pour rice mixture into a large baking dish and cover with aluminum foil.

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Rice

Equipment you will use

Aluminum Foil

Baking Pan

Bake in the preheated oven until water is absorbed and rice is tender, about 45 minutes. Stir chives into rice mixture and season with salt and pepper.

Ingredients you will need

Salt And Pepper