Brothy Rice with Pumpkin and Rosemary
Brothy rice with pumpkin and rosemary, made with short-grain rice and plenty of water so some broth remains in the bowl.
Pumpkin and rosemary give this spoonable rice dish its character. It is cooked in one pot: first the pumpkin is sautéed, then the rice simmers in water until tender while still surrounded by broth.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the pumpkin
Peel the pumpkin and cut it into small dice. Heat the oil in a pot and sauté the pumpkin with the rosemary sprig until it begins to soften.
Ready to continue when: The pumpkin pieces are beginning to soften and the rosemary is fragrant.
- 02
Add the rice and water
Add the rice and stir to combine it with the pumpkin. Pour in the water and bring the pot to a boil.
Ready to continue when: The liquid is boiling and the rice is distributed through the pot.
- 03
Cook the rice
Reduce the heat and cook for 20 minutes, stirring occasionally. Remove the rosemary sprig when serving.
Ready to continue when: The rice is tender, with visible broth remaining around the grains.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.