- 2 tablespoons sunflower oil
- 2 red onions, chopped
- 1 1/2 cups uncooked brown rice
- 3 cups water
- 1 small pumpkin - peeled, seeded, and cut into small cubes
- 1 (14 ounce) can chili beans, drained
- 7 ounces dried cranberries
- 1 1/2 cubes vegetable bouillon
- 2 tablespoons chopped fresh chives, or to taste
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sunflower oil in a large pot over medium-high heat. Saute onions in hot oil until golden, 5 to 10 minutes. Add rice to onions and cook until fragrant, about 1 minute.
- 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. Pour rice mixture into a large baking dish and cover with aluminum foil.
- 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.
05/14/2018
recipepes.com
Pumpkin and Cranberries with Rice, recipe
PT15M
PT1H
5
455 calories
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