Here’s a fantastic harvest recipe that can take you from Halloween through Thanksgiving: Pumpkin Forbidden Rice Bowls. Absolutely delicious and succulent with fall flavors, you might not realize how healthy this vegetarian (in fact, vegan) recipe is. Pumpkin, pecans, cranberries, caramelized onions, and a fine whole grain make this dish a nutrient rich meal.
Preheat oven to 420°. Cut pumpkin in half and remove the seeds. (Save them to roast later.) Cut a small slice off of the bottom of the pumpkin to make it stands.
Drizzle with coconut oil and use your hands to coat all over the flesh. Sprinkle cinnamon, sea salt, black pepper and freshly grated nutmeg over each pumpkin. Sprinkle a teaspoon of brown sugar evenly over each pumpkin.
Roast for about 30 minutes, until they are fork tender.
Forbidden Rice
Rinse rice and then let it soak in a bowl of water for 20 minutes. (You can do this while prepping the squash.) Drain. Add the first 6 ingredients to a pot. Heat over a medium flame to a simmer with the lid on until rice is tender and the liquid is absorbed, about 25 minutes. Be sure to peek because you’ll see a lovely purple hue half way through cooking.
Once cooked, turn off the heat and gently fold in the nuts and cranberries.
Caramelized Onions
Heat a few tablespoons of olive oil in a sauce pan with a lid over a medium-low flame. Add red pepper flakes. Once sizzling, add sweet onions and a generous pinch of sea salt. Stir and place a lid on the pan. After a minute, lift the lid and stir again. Keep repeating, until onions have wilted completely. Once that happens, turn up the heat a little bit, leave the lid off and stir frequently until you reach a lovely brown color. It should take about 20-30 minutes. Set aside.
Pumpkin Forbidden Rice Bowls
Spread a generous layer of caramelized onions into each pumpkin. You could substitute homemade applesauce for kiddos if you want.
Scoop forbidden rice mixture on top and enjoy!
Recipe Notes
This recipe serves 4 as a main course or 8 side dishes (cut in half).