Autumn Rice with Pumpkin, Bacon, and Cranberries

Autumn weather makes me crave cozy foods with all of the flavors of fall. This rice bowl with pumpkin, bacon, and cranberries checks all the boxes.

Y’all know how much I love this time of year.

By the time summer is finally winding down, I’m so tired of the heat ( and burned out on gardening), that I’m actually excited to see the sun set by supper time.

This excitement usually only lasts a couple of months before I start going stir-crazy.  But since I’m still embracing this season, comfort food is essential.

Making the Most of Pumpkin Carving

When we carved our pumpkin last week, I knew I wanted to use every single piece of it. We roasted the seeds, and gave the scraps that were left behind to the chickens.

 For this recipe, I roasted the meat from our carved pumpkin. You could use butternut or acorn squash also, but I used what I had on hand.

Ingredients

• 1 cup cooked brown rice I love using my Instant Pot to cook rice
• 1 cup roasted pumpkin
• 1 cup kale
• 4 slices bacon
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 clove garlic
• 1/4 cup dried cranberries
• 1/2 tsp fresh ground nutmeg
• salt & pepper to taste

Directions

1. Fry bacon in skillet, then remove and drain.
2. Sautee one clove of garlic in bacon grease.
3. Fill skillet with chopped kale, add honey, and apple cider vinegar.
4. In large bowl, combine rice, pumpkin, & kale.
5. Season with nutmeg, salt, and pepper to taste.
6. Top with crumbled bacon & cranberries. (I also sprinkled a little parmesan on top.)

Check out More of My Favorite Fall Recipes