Full Blown Domestic & Cooking with Minute Rice

Lately I have been cooking up a storm. Call it nesting, call it hibernation, call it “sick of every single takeout option around my apartment”, but I’ve been busy making everything from spaghetti squash mac n’ cheese, quinoa chilispaghetti and meatballs with asparagus soup, quinoa lasagna, and even baking pumpkin scones (yes, with two different types of icing sugar).

Pumpkin Scones

I’ve gone full-blown domestic.

It isn’t always easy for me to find the time to cook. I get home late and usually don’t manage more than a few crackers with cheese over the sink for dinner. Sad, right? So I’ve been making an extra effort to cook new and fun dishes lately as part of my effort to ban the word “busy” and it’s negative effects on my life.

This week I tried a ridiculously easy recipe from Minute Rice for Pumpkin Rice Pilaf that I thought I’d share with you.

Minute Rice Recipe

It took about 20 minutes, and I made enough for dinner as well as a few days of lunches. (Life hack: make double. Freeze half. Portion remaining half for lunches. You’ll thank yourself when you don’t want to eat crackers over the sink and find your own leftovers ready to be thawed and enjoyed.)

 

 

Here’s the recipe:

Pumpkin Rice Pilaf
Ingredients:
1 tbsp (15 ml) canola oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 pouches (125 g each) Minute Rice Jasmine Rice
2 tbsp (30 mL) butter
1 onion, chopped
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) ground allspice
Pinch ground nutmeg
2 cup (500 mL) low sodium chicken broth
3/4 cup (175 mL) pumpkin puree
2 cups (500 mL) baby spinach
1/4 cup (60 ml) pumpkin seeds, toasted

Instructions:

Step 1: Remove rice from pre-portioned pouch; set aside. Melt butter in reserved skillet set over medium-low heat. Add onion, thyme, chili powder, allspice, nutmeg, salt and pepper. Cook, stirring occasionally, for 5 minutes or until onion softens. Add broth and pumpkin purée; bring to a boil. Add rice.

Step 2: Reduce heat, cover and simmer for 10 minutes. Stir in baby spinach. Remove from heat and let stand for 10 minutes or until liquid is absorbed. Fluff with a fork. Garnish with pumpkin seeds.

That’s it! Done.

Pumpkin Rice Pilaf recipe

Now excuse me while I throw out my crackers & commit to feeding myself better from now on…

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