Are you tired of plain brown rice and eating it just because it’s supposed to be better for you? With just a few additional ingredients you can be more creative and get more nutrients with that once plain brown rice. This dish doesn’t have the pureed pumpkin we see prominently displayed in the grocery aisles right now. What is used is the Caribbean Calabaza pumpkin or ‘West Indian Pumpkin’. It is very popular in the Caribbean and Central and South America. The seeds of the pumpkin, known as pepitas, are eaten as a snack when roasted and you will often find them added to Mexican cuisine.
I use this pumpkin quite often, especially in soups. However, this is a great addition to meals on its own and I love it mixed in my rice as I had it growing up. For added protein I include chickpeas and with minimal seasonings I have a great side dish. I’ve had this with other side vegetables and even with my vegetarian chili. The Calabaza pumpkin may not be easy to find but a great substitute is butternut squash. You could never go wrong with that!
Feed the wellness in you!
The Calabaza is usually cut in to large pieces but you will have to dice it into much smaller pieces. It has a tough skin so be careful and have a sharpened knife ready.
- 1 cup diced Calabaza pumpkin (or butternut squash)
- 1 cup brown rice
- 3/4 cup chickpeas
- 1 tbl tomato paste
- 3 cups vegetable broth
- salt and pepper to taste
- Place diced pumpkin in a medium pot with one cup of vegetable broth. Bring to a boil for ten minutes.
- Add the brown rice and chickpeas to the pumpkin along with 1.5 cups of vegetable broth.
- Mix in 1 tbl of tomato paste.
- Cook according to the brown rice directions (approx. 20 minutes)
- Add salt and pepper to taste and serve.