Dairy-Free Savory Pumpkin Rice
Elevate your weeknight dinners with this comforting Dairy-Free Savory Pumpkin Rice, a delightfully creamy one-pot dish that's perfect for any autumn-inspired meal. This recipe combines long-grain white rice with the warm flavors of garlic, onion, thyme, and cumin, while rich pumpkin puree adds a velvety texture and subtle sweetness. Simmered in vegetable broth for depth of flavor, this dish is entirely dairy-free, making it a crowd-pleaser for those with dietary restrictions or anyone seeking a wholesome, plant-based option. Garnished with crunchy toasted pumpkin seeds and fresh parsley for an elegant finish, this easy-to-make recipe pairs beautifully with grilled vegetables or your favorite protein. Ready in just 45 minutes, it’s a delicious and cozy addition to your seasonal menu! Perfect for fall recipes, dairy-free cooking, and hearty rice dishes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1.5 cups long-grain white rice
- 1 cup canned pumpkin puree
- 3.5 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup pumpkin seeds (optional, for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rice to the pot and toast it lightly for 2-3 minutes, stirring frequently, until the rice starts to look translucent.
Mix in the canned pumpkin puree until well combined with the rice and vegetables.
Pour in the vegetable broth and stir well. Add the dried thyme, ground cumin, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes.
After 20 minutes, check that the rice is cooked and the liquid is absorbed. If the rice isn't tender or there's excess liquid, continue to cook for an additional 5 minutes.
Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes to steam.
Fluff the rice gently with a fork. Taste and adjust seasoning if necessary.
Serve warm, garnished with toasted pumpkin seeds and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4369 mg | 190% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 25.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2567 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
