Oh my, how delicious the pumpkin and mushroom rice with added arugula is, which makes it even more flavorful! I put it together like this, one ingredient after another, and the result was excellent, I assure you, especially if, like me, you also adore pumpkin! Yes, it all started when I found myself with some leftover brown rice. To be honest, I always prepare extra because cooking brown rice takes a long time, and even when it cools or freezes, it remains nice and firm, even when reheating. In my case, it was a premium quality brown basmati…
Of course, I wanted to use the pumpkin and also some cremini mushrooms, those brown ones that, in the end, taste the same as the white ones, but they have a much more porcini-like effect on the plate. And we all know that presentation matters too. However, I didn’t want the pumpkin to become too mushy during cooking, so what to do? I tried grilling it…
I had never cooked pumpkin this way, and I must say that the flavor becomes much more intense, very sweet, a spectacular thing then combined with the other ingredients. Is it clear that I really liked this pumpkin and mushroom rice? A delightful vegan dish, high in fiber, and light… let’s get to preparing it!
Here are some of my other recipes with pumpkin:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 1 cup brown rice
- 14 oz pumpkin (weighed after cleaning)
- 7 oz cremini mushrooms
- 1 shallot
- 2 tsp extra virgin olive oil (2 measuring teaspoons)
- to taste arugula
- to taste salt
- Points per serving = 8 WW points
Tools
- Grill
- Pan
- Measuring Spoons
Steps
First of all, bring the brown rice to a boil in salted water if you don’t already have it cooked. Meanwhile, wash the pumpkin well, cut it in half, remove the seeds, and slice it thinly without removing the skin. Heat a non-stick grill well and grill the pumpkin slices, turning them and adding a bit of salt at the end of cooking.
Let it cool for a few minutes, and if you prefer, you can remove the skin where it is thicker. Where it is thinner, it can be eaten easily: indeed, like all vegetables, the skin probably contains more nutrients. Then cut the slices into cubes, leaving a couple whole to decorate the dish.
In a large non-stick pan, heat a teaspoon of oil and sauté the shallot and mushrooms sliced. When they are just browned, add the cooked and drained rice, the grilled pumpkin cubes, and another teaspoon of oil. Let everything absorb the flavors and heat well, then add a few handfuls of arugula: mix well to make it wilt quickly.
Here it is, ready to serve at the table, decorated with the whole pumpkin slices, a delicious pumpkin and mushroom rice with arugula!
One word: delicious! In every sense, truly. Because it is easy to prepare, it is original, it is nutritious, it is vegan, it is light… but, fundamentally, for only 8 Weight Watchers Propoints, you’ll enjoy a delicious first course!
Here at home, even the Dutchman, who doesn’t like pumpkin, enjoyed it very much. Try it yourself and leave me a comment to let me know if you liked it! I’m waiting for you…
Enjoy your meal!
by Giovanna Buono
FAQ
What type of rice is ideal for this dish?
As I mentioned above, I used brown basmati rice, but any type of rice will do, or even, why not, some farro or pearl barley!
How long does it keep?
If you’ve just cooked the rice, you can keep the prepared dish in a container in the fridge for 4 days. If you made the rice in advance and then put it in the fridge or freezer, I would keep it for only one day in the fridge.
What protein can I add to make it a complete dish?
The answer is simple: cooked chickpeas! But I’ve also tried it with smoked tofu, then grilled, and it came out delicious as well.
