Pumpkin Rice
Servings: 4
Calories: 298kcal
Ingredients
- 1 tablespoon avocado oil
- ¼ cup red onion diced
- 2 cloves garlic
- 1 and ½ cup long grain brown rice
- ¼ cup pumpkin puree
- 2 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cup water
- 1 tablespoon balsamic vinegar
Instructions
- Heat oil in a large pot over medium heat and add the onions. Cook for 5-7 minutes until softened and then add the garlic for 1 minute.
- Reduce to medium-low heat and stir in the rice, pumpkin puree, thyme, salt, pepper and water.
- Simmer for 20-25 minutes until the liquid is evaporated and the rice is tender, stirring occasionally.
- Remove from heat, stir in vinegar and let sit for 5 minutes.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 298kcal | Carbohydrates: 59g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 599mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 638IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
