Pumpkin Rice: The Taste of Autumn

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pumpkin rice
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.

When we carved our pumpkin last week, I knew I wanted to use every single piece of it.  So for this recipe, I used the roasted guts.  And of course I had to serve it in my fancy fox bowl.

Have you ever tried eating your pumpkin?  

Share in the comments section below!

 

Caitlin (1)

Pumpkin Rice

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

Instructions

  • Fry bacon in skillet, then remove and drain.
  • Sautee one clove of garlic in bacon grease.
  • Fill skillet with chopped kale, add honey, and apple cider vinegar.
  • In large bowl, combine rice, pumpkin, & kale.
  • Season with nutmeg, salt, and pepper to taste.
  • Top with crumbled bacon & cranberries.
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