Pumpkin And Cranberries With Rice

Ingredients

• Servings: 4
• 2 tablespoons sunflower oil
• 2 red onions, chopped
• 1 1/2 cups uncooked brown rice
• 3 cups water
• 1 small pumpkin - peeled, seeded, and cut into small cubes
• 1 (14 ounce) can chili beans, drained
• 7 ounces dried cranberries
• 1 1/2 cubes vegetable bouillon
• 2 tablespoons chopped fresh chives, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat sunflower oil in a large pot over medium-high heat. saute onions in hot oil until golden, 5 to 10 minutes. add rice to onions and cook until fragrant, about 1 minute.
• stir water, pumpkin, beans, cranberries, and vegetable bouillon into rice mixture. bring mixture to a boil, reduce heat to low, and simmer for 5 minutes, stirring occasionally. pour rice mixture into a large baking dish and cover with aluminum foil.
• bake in the preheated oven until water is absorbed and rice is tender, about 45 minutes. stir chives into rice mixture and season with salt and pepper.