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Pumpkin turmeric rice – this yellow hue dish sees brown rice and pumpkin seasoned with an array of spices with homemade vegetable stock.

Pumpkin turmeric rice has to be hands down one of my favourite rice dishes to date. Turmeric and rice go so well together. This rice dish one is truly aromatic and well seasoned, not too hot and spicy. If you’re an advocate of a recipe that’s loaded with plenty of exotic herbs and spices then you my friend have come to the right place.

Kick back, relax while I talk you through the entire menu 🙂

Substituting pumpkin with butternut squash

As pumpkin is a seasonal vegetable you can easily substitute the pumpkin for some butternut squash instead. Most of the time I get a large quantity of pumpkin (when in season) from a family friend who is kind enough to chop it up and deliver it to my house.

I also get some callaloo and other seasonal veggies from him too…..bonus!

Macronutrients in pumpkin turmeric rice

This recipe is more of a macro nutrient, carb induced recipe. Macronutrients are what the body needs in large quantities – fat, protein and carbohydrates. We need all three of those things for a number of reasons; to yield the body with energy, growth, speed up the metabolism and overall bodily function.

As you can probably already tell, macro-nutrients are a vital component for the body’s sustenance, so this rice dish has a perfect balance of healthy carbohydrates.

Creating gut friendly pumpkin turmeric rice

Granted I’m not a huge fan of rice anymore due to the bloatedness, but I still eat some in moderation.

However, while we are on the subject, you can sprout your own rice. Sprouting rice is a effective way of ensuring the entire grain is digestive and the nutrients and enzymes which aid digestion are completely broken down and more gut friendly.

How can also pre-soak the rice over night in lime juice to further breakdown the grains and completely lift the starch.

How to cook pumpkin turmeric rice

Chop the veggies and fry the spices

Ultimately this pumpkin turmeric rice recipe isn’t too difficult the entire cooking process is easy once the veggies are all chopped up. Pan fry the spice (cumin seeds, cloves and cinnamon) to extract their flavours, than sautee the onion and garlic for a few minutes.

Toss the ingredients and cook

Then next thing you want to do is toss all of the ingredients into the frying pan and rotate, so the veggies/rice lock in the flavours – season to taste, add the stock, reduce heat and cover with lid.

Homemade vegetable stock

Don’t forget to pour in the Homemade vegetable stock in the frying pan and stir

Use a non stick frying pan

I do recommend using a non stick frying pan with a large circumference as it’s easier to control and manipulate he pan and keep a watchful eye as the rice absorbs the moisture, so it doesn’t burn or stick.

What serve pumpkin turmeric rice with?

For a vegan option – tofu, beans/legume

Non vegan – meat i.e chicken goes well with this

Pumpkin turmeric rice a delicious cuisine that’s fragrant gluten free and vegan friendly!

Other rice dishes to try

Jamaican rice and peas

Arroz con coco

Thai pineapple fried rice

Vegan Turmeric Rice You family and friends are guaranteed to love this delicious, fragrant rice dish, each and everytime!! 5 from 2 votes Print Pin Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 4 servings Calories: 297 kcal Author: Charla Ingredients 1 cup of organic brown rice soaked overnight or several hours 1 cup of organic brown rice soaked overnight or several hours

1 cup of spinach chopped, tightly packed 1 cup of spinach chopped, tightly packed

1 small red onion sliced 1 small red onion sliced

3 garlic cloves minced 3 garlic cloves minced

1 cup of mangetout sugar snap peas, sliced 1 cup of mangetout sugar snap peas, sliced

2 cups of pumpkin chopped (or butternut squash) 2 cups of pumpkin chopped (or butternut squash)

1/2 cup of carrots chopped 1/2 cup of carrots chopped

1 scotch bonnet (or use a chilli) 1 scotch bonnet (or use a chilli)

2 1/2 cups of vegetable stock or use low sodium stock 2 1/2 cups of vegetable stock or use low sodium stock

1 tsp of dried thyme 1 tsp of dried thyme

1 bay leaf 1 bay leaf

1/2 tsp of himalayn pink salt 1/2 tsp of himalayn pink salt

1/4 tsp of black pepper 1/4 tsp of black pepper

2 tsp of cumin seeds 2 tsp of cumin seeds

1/2 tsp of turmeric 1/2 tsp of turmeric

1 cinnamon stick 1 cinnamon stick

2 tbsp of coconut oil 2 tbsp of coconut oil Instructions Start off by gently frying the cinnamon stick, bay leaf and cumin seeds for 1 minute on medium heat. During this time the aroma will begin to release.

Continue to fry then add the red onions, garlic and sautee for 2 minutes or until the onions soften and turn translucent.

Add the pumpkin, carrots, spinach, sugar snaps and scotch bonnet to the pan, stir and coat the veggies with the spices. Do this for 30 seconds, you want to lock and seal in the flavour.

Season with the turmeric, thyme, pepper and pink salt.

Pour the vegetable stock in the frying pan, bring to the boil, then reduce the heat to low.

Cover pan with the lid and allow to simmer for 40 -50 minutes.

Half way through the stock level will evaporate as it is absorbed by the rice.

The rice should be completely soft and fluffy when cooked, not wet or hard. If the rice is still hard after the specified time, cook for another 10 -15 minutes, checking throughout, use additional stock if required (a tbsps at a time). Notes In case you are wondering, how to colour rice yellow? The answer is in the turmeric. With that being said, please adhere to the recommended amount. Too little and the rice won't colour and too much it will yield a slight bitter note (talking from experience).

The answer is in the turmeric. With that being said, please adhere to the recommended amount. and the rice won't colour and it will yield a slight bitter note (talking from experience). If you have trouble with digestion rice grains, as always, I recommended soaking the rice overnight or for several hours in lime juice.

To speed up the cooking process I would recommend chopping your vegetables ahead of time. If you want to make this dish on a busy weeknight then chopping ahead of time will save a bunch of time.

If you want to make this dish on a busy weeknight then chopping ahead of time If you can't get hold of mangetout or sugar snaps use green beans instead.

Don't forget to use my Homemade vegetable broth if you can

if you can If you are using storebrought broth then make sure it's gluten free and low sodium and just add the amount of water to the cube to be the equivalent to what I stated.

then make sure it's gluten free and low sodium and just add the amount of water to the cube to be the equivalent to what I stated. Use a non stick frying or skillet, the last thing you want is your rice sticking to the bottom or burning.

the last thing you want is your rice sticking to the bottom or burning. You can make this recipe more gut friendly by using sprouted rice instead to ease digestion even further.

to ease digestion even further. Remember to remove the bay leaf and thyme stems prior to serving. Nutrition Calories: 297 kcal | Carbohydrates: 51 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 6 g | Sodium: 902 mg | Potassium: 534 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 8929 IU | Vitamin C: 29 mg | Calcium: 84 mg | Iron: 3 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy