Pumpkin Saffron Rice
By Sue Lau
This month for Foodie Extravaganza, Lynda Hardy of Reviews, Chews & How-To’s is hosting and decided on the theme of pumpkin. As a group of bloggers, we post once a month on a unified holiday theme. Being October, of course, pumpkin is perfect, as well as being National Pumpkin Month.
I quickly narrowed down my choice of what to make to being a side dish, and from there, rice. I love to cook rice and haven’t got to eat much of it recently. The dilemma for me was that I wanted something with spice to complement the pumpkin- which of course is easy enough.
I just had to decide if I wanted to do something Moroccan or something Jamaican. They are similar enough- but the Jamaican would be definitely hot and spicy. Since I am doing a couple of upcoming spicy posts next week (Honey Sriracha Peanuts and Ghost Cheddar Popcorn) I thought maybe I would lay off the fire and do the Jamaican one some other time, especially if I can make some Jerk Chicken around the same time.
For the rest of dinner with this, I made some roasted chicken with rotisserie rub and had some green beans on the side.
We will have more of that chicken tomorrow for lunch with some Blood-Orange Cranberry Sauce I made with extra fruit from an upcoming event called Freaky Fruits, which is also next week. For that I will be posting recipes for Chayote and Cuitlacoche Enchiladas, and a Passion Fruit Zombie cocktail.
Pumpkin Saffron Rice
- 1/2 teaspoon crushed saffron
- 1/2 cup boiling water
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 2-1/4 cup chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground cinnamon
- 2 cups diced fresh pumpkin or butternut squash
- 1/4 cup golden raisins
- 1-1/2 cups basmati rice, rinsed in a strainer until the water runs clear
- 1/4 cup toasted pine nuts
- 1 tablespoon minced fresh Italian parsley
- Crush saffron and drop into the half cup of boiling water and let steep for thirty minutes (like tea).
- Heat the oil and butter in a saucepan and add the onion and garlic, cooking until the onion softens and starts to caramelize.
- Stir in the chicken stock, steeping saffron with soaking water, salt, pepper, cinnamon, diced pumpkin, and raisins.
- Bring to a boil, then cover and reduce heat, simmering for ten minutes.
- Add the rice to the pot and stir; cover and continue to simmer over low heat for twenty minutes more without lifting the lid.
- Remove from heat; stir in the pine nuts and parsley, top with a clean dish towel and then the lid, letting it sit like that off the heat for about ten minutes to absorb excess steam and make it fluffy.
- Lift lid and fluff rice with a fork, then serve at once.
From the kitchen of palatablepastime.com
National Pumpkin Month
Hosted by Lynda Hardy
- 15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
- Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
- Chicken, Pumpkin & Bean Enchiladas from Karen’s Kitchen Stories
- Coconut Curry Roast Pumpkins from Food Lust People Love
- DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
- Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
- No-Bake Pumpkin Cookies from Caroline’s Cooking
- Pumpkin Saffron Rice from Palatable Pastime
- Roasted Kabocha (Japanese Pumpkin Fries) from Culinary Adventures with Camilla
- Vegan Malaysian Red Pumpkin Sabzi from Sneha’s Recipe
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