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Home » Autumn » Pumpkin Rice with Fall Vegetables

Pumpkin Rice with Fall Vegetables

Published: Sep 16, 2022 by Genevieve Morrison · This post may contain affiliate links

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This creamy pumpkin rice recipe includes roasted cauliflower, sautéed zucchini, and red onion. Made with wild rice, canned pumpkin puree, and a little parmesan to make it creamy, this exquisite Fall side dish will impress every guest at Thanksgiving or the Halloween dinner party! The whole recipe takes less than an hour to make, and it’s easy to reheat too! 

A bowl of pumpkin rice with fall vegetables on a table with dry flowers.
Contents hide
1 Pumpkin Rice with Fall Vegetables
2 Why You’ll Love This Recipe
3 The Process
4 Ingredient Notes
5 How to Make This Recipe – Step by Step
6 Common Questions
7 A Few Tips
8 A Few More Tasty Pumpkin Recipes
9 Pumpkin Rice with Fall Vegetables

Pumpkin Rice with Fall Vegetables

This pumpkin rice is both a fancy dinner party side dish or a simple Monday night family dinner recipe. It’s so easy to make, and complements pork chops, steak, roasted chicken dishes, turkey, or lamb chops perfectly! It’s a spin on my pumpkin risotto recipe that includes more veggies and doesn’t require an instant pot. 

I used a blend of wild rice for this recipe, but you can choose almost any kind of rice you wish (apart from sticky or starchy rice). You could even use grains like barley or farro! Just be sure to follow the cooking directions on your brand of rice, rather than my instructions, if you use another kind. 

Why You’ll Love This Recipe

It’s a perfect Fall side dish – Pumpkin is everyone’s favorite Autumn vegetable, and if you’re looking to turn rice and vegetables into an impressive, rustic, Fall side dish, this is it!

It takes less than an hour to make – Simply put the rice on to boil, chop a few veggies and roast the cauliflower while you sauté a little onion and zucchini. So easy, and done in no time!

It’s easy to make ahead – Make a whole day ahead, bake at 350 F. (175 C.) for 20 minutes, and it will be delicious…not quite as delicious as freshly made, but pretty darn close! That’s why I love this for Thanksgiving! No sautéing and boiling rice in the kitchen while guests are waiting for dinner. I just pop it in the oven and serve.

A plate of pumpkin rice with fall vegetables on a table with dry flowers.

The Process

First, we’ll put the rice on to boil in broth with pumpkin puree, a few spices, honey and salt.

Then, we’ll chop the veggies, sauté the zucchini and onion, and roast the cauliflower.

Finally, we’ll add parmesan to the rice to make it creamy, then add the veggies and serve.

Ingredient Notes

10 ingredients on a table with titles describing what they are.

wild rice – I used a blend of wild long grain, sweet brown, red, and black rice, but feel free to use basmati, brown rice, parboiled… essentially any non-sticky or creamy rice like Arborio (unless you intend to make this a risotto). Just be sure to follow the cooking directions for 8 ounces of whichever rice you choose.

vegetable broth – Use a broth WITH sodium, otherwise, you’ll just have to add a little salt later. You can also substitute with a chicken broth for a deeper flavor.

red onion – You can substitute with white onion too, and even shallots. I just like the deep color of red onion, and the little bit of sweetness it provides.

honey – You can substitute with ½ teaspoon of sugar if you don’t have honey.

cauliflower – You’ll only be using about half of a small-medium size cauliflower.

cinnamon and nutmeg – The amounts listed in the recipe are “a tiny sprinkle” because you’ll be using just over a pinch; less than I could provide a common measurement for. Even though it’s a small amount, it makes SUCH a difference in the recipe’s flavor. Add just a little pinch and taste to see if you should add a teeny bit more.

parmesan – This is what makes the recipe creamy, and takes it over the top! I added a whole half-cup, but if that’s a little too creamy for your taste, feel free to add less, or leave it out altogether if you don’t want creamy rice. You’ll just have to add a bit more salt later.

pumpkin puree – Be sure that’s pumpkin puree and not “pumpkin pie filling.” You want non-sweetened, pure canned pumpkin.

zucchini – Feel free to use yellow or green. You’ll only require 8 ounces of sliced zucchini, so you may not use the whole thing for the recipe.

How to Make This Recipe – Step by Step

A collage of 4 numbered images showing how to prep vegetables and rice.

1. Preheat oven to 425 F. (215 C.). Bring 1¾ cups vegetable broth to a boil (double check the directions on your rice for broth amount for 8 oz. rice). Add 8 oz. wild rice and reduce to a simmer. Add 4 oz. pumpkin puree, 1 tsp. honey, a tiny sprinkle of cinnamon, a tiny sprinkle of nutmeg, and ¼ tsp. salt. Give it a stir, place a lid on top and simmer for 45 minutes, stirring occasionally. (Check your rice directions for cook time, as they may differ from mine).

2. While rice simmers, slice 2 cups small cauliflower florets. Slice bigger ones in half so you have a nice flat side (they roast in a more tasty way). Set aside.

3. Slice 1 zucchini into chunky slices (about ¾ths of an inch). Then, slice them into quarters. You should have 1 cup sliced zucchini. Set aside.

4. Dice 1 cup red onion. Set aside.

A collage of 4 numbered images showing how to cook vegetables.

5. Add cauliflower florets to a mixing bowl with 3 tbsp. olive oil and a nice sprinkle of salt and pepper. Stir until coated.

6. Lay cauliflower onto a foil-lined baking sheet, flat side down, and roast for 20 minutes. You’ll find gorgeous roasted bottoms once finished if you place them flat, sliced side down.

7. While cauliflower roasts, and rice simmers, add 1 tbsp. olive oil to a sauté pan with sliced zucchini. Turn heat to MEDIUM-HIGH, sprinkle with salt and pepper, and don’t move the zucchini for 3-4 minutes, until one side is nice and brown. Flip, and sauté for 2-3 minutes more. Set aside.

8. Add 1 more tbsp. olive oil to the pan, and sauté diced onions for 5-7 minutes, until lightly brown. Remove into a bowl with zucchini. 

2 numbered images showing how to mix pumpkin rice with vegetables.

9. Once cauliflower is finished, remove into bowl with zucchini and onions. Once rice is finished, add ½ cup freshly grated parmesan and stir.

10 Carefully fold in cooked vegetables, sprinkle with fresh pepper and serve.

A bowl of pumpkin rice with fall vegetables on a table with dry flowers and plates.

Common Questions

1. How long will it stay fresh?

It will stay fresh and delicious for at least 4 days when refrigerated in a sealed container.

2. Can it be reheated?

Sure can! And it’s almost as delicious. Simply place in an oven-safe bowl or dish and bake at 350 F. (175 C.) for 20 minutes. You may need to add a little salt to liven it up again, as salt fades over time – or better yet, sprinkle with parmesan to add a salted, crispy top!

3. Can I roast the zucchini with the cauliflower, instead of sautéing it?

You can, but you’ll have to remove it after about 15 minutes, before the cauliflower, and it may not be as nicely browned as you can make it in the sauté pan.

A Few Tips

1. Watch your zucchini carefully. It can go from perfect to mushy in a span of about 2 minutes. Once one side is brown, flip and just give it 2-3 minutes more.

2. You may want to check your cauliflower after 15 minutes to see if it’s already roasted on the bottoms. Every oven is different, and if yours seems to run “hotter,” it may take only 15 minutes. Not 20.

A centered bowl of pumpkin rice with fall vegetables on a table with dry flowers.

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A Few More Tasty Pumpkin Recipes

  • 6 carrot cupcakes on a plate in front of white pumpkins.
    Pumpkin Spice Carrot Cupcakes
  • 2 bowls of pumpkin risotto, garnished with sage leaves, on a lace table cloth with 3 small pumpkins in the background.
    Instant Pot Pumpkin Risotto with Caramelized Onions
  • A White Pumpkin cocktail on a table, garnished with a few flowers beside a small white pumpkin on a table.
    The White Pumpkin Cocktail
  • 2 pumpkin flans on plates on a table, topped with chai whipped cream, with a small cup of coffee.
    Pumpkin Flan with Chai Whipped Cream
A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
A centered bowl of pumpkin rice with fall vegetables on a table with dry flowers.

Pumpkin Rice with Fall Vegetables

This creamy pumpkin rice recipe includes roasted cauliflower, sautéed zucchini and red onion. Made with wild rice, canned pumpkin puree and a little parmesan to make it creamy, this exquisite Fall side dish will impress every guest at Thanksgiving or the Halloween dinner party! 
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: International
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 people
Calories: 470kcal
Author: Genevieve Morrison

Equipment

  • 1 cutting board with sharp knife
  • 1 32 ounce pot
  • 1 mixing bowl
  • 1 foil-lined baking sheet
  • 1 sauté pan

Ingredients

  • 8 oz. wild rice
  • 1¾ cups vegetable broth – check your broth amount for 8 oz. rice, as it may differ from mine
  • 4 oz. pumpkin puree
  • 1 cup red onion – diced (about 1 medium onion)
  • 2 cups cauliflower florets – sliced (about half a small cauliflower)
  • 1 zucchini – sliced into ¾ths-inch quarters
  • ½ cup parmesan – freshly grated
  • 1 tsp. honey
  • 5 tbsp. olive oil – divided
  • cinnamon – a tiny sprinkle
  • nutmeg – a tiny sprinkle
  • ¼ tsp. salt – and a little for sprinkling on vegetables
  • pepper – a good sprinkle

Instructions

  • Preheat oven to 425 F. (215 C.). Bring 1¾ cups vegetable broth to a boil (double check the directions on your rice for broth amount for 8 oz. rice). Add 8 oz. wild rice and reduce to a simmer. Add 4 oz. pumpkin puree, 1 tsp. honey, a tiny sprinkle of cinnamon, a tiny sprinkle of nutmeg, and ¼ tsp. salt. Give it a stir, place a lid on top and simmer for 45 minutes, stirring occasionally. (Check your rice directions for cook time, as it may differ from mine).
  • Add 2 cups sliced cauliflower florets to a mixing bowl with 3 tbsp. olive oil and a nice sprinkle of salt and pepper. Stir until coated.
  • Lay cauliflower onto a foil-lined baking sheet, flat side down, and roast for 20 minutes. You’ll find gorgeous roasted bottoms once finished if you place them flat, sliced side down.
  • While cauliflower roasts, and rice simmers, add 1 tbsp. olive oil to a sauté pan with 1 cup sliced zucchini. Turn heat to MEDIUM-HIGH, sprinkle with salt and pepper, and don’t move it for 3-4 minutes, until one side is nice and brown. Flip, and sauté for 2-3 minutes more. Set aside.
  • Add 1 more tbsp. olive oil to the pan, and sauté 1 cup diced red onions for 5-7 minutes, until lightly brown. Remove into a bowl with zucchini. 
  • Once cauliflower is finished, remove into bowl with zucchini and onions. Once rice is finished, add ½ cup freshly grated parmesan and stir.
  • Carefully fold in cooked vegetables, sprinkle with fresh pepper and serve.

Notes

This recipe will stay fresh and delicious for at least 4 days when refrigerated in a sealed container.
To reheat, place in an oven-safe bowl or dish and bake at 350 F. (175 C.) for 20 minutes. 
Watch your zucchini carefully. It can go from perfect to mushy in a span of about 2 minutes. Once one side is brown, flip and just give it 2-3 minutes more.
You may want to check your cauliflower after 15 minutes to see if it’s already roasted on the bottoms. Every oven is different, and if yours seems to run “hotter,” it may take only 15 minutes. Not 20.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 5ounces | Calories: 470kcal | Carbohydrates: 55g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 9mg | Sodium: 757mg | Potassium: 649mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4838IU | Vitamin C: 37mg | Calcium: 196mg | Iron: 2mg
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