Pumpkin Patch Basmati Bowls Recipe

Introduction

Discover the vibrant flavors of our Pumpkin Patch Basmati Bowls, a comforting dish blending tender ground chicken with a creamy pumpkin-infused basmati rice. Enhanced with toasted cashews, dried cranberries, and caramelized vegetables, this bowl offers a perfect balance of savory and sweet in every bite.

Ingredients

• 1 pouch Royal Ready-to-Heat Basmati Rice
• 1/3 cup pumpkin purée
• 1/4 cup chicken broth
• 1/2 lb ground chicken
• 1 tbsp ghee, divided
• 3 tbsp cashews
• 1 1/2 tbsp dried cranberries
• 2 shallots, thinly sliced
• 1 1/2 cups Lacinato kale, cut into ribbons
• 3/4 cup shiitake mushrooms, sliced
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/4 cup Italian parsley, chopped
• 1/2 small apple, very thinly sliced
• Optional for serving: 2-4 mini pumpkins, tops removed and hollowed

Instructions

1. Step 1: Heat 1/2 tablespoon ghee in a skillet over medium heat. Add ground chicken, season with 1/4 teaspoon salt and a pinch of black pepper, then cook until browned and fully cooked, about 5–6 minutes. Remove the chicken from the pan and set aside.
2. Step 2: In the same skillet, add pumpkin purée and chicken broth. Stir and cook for 2–3 minutes until warmed through and slightly thickened. Remove from heat.
3. Step 3: Heat the Royal Ready-to-Heat Basmati Rice according to package instructions. Transfer the rice to a bowl, fluff with a fork, and fold in the pumpkin mixture until evenly coated.
4. Step 4: Return the skillet to medium heat and melt the remaining 1/2 tablespoon ghee. Toast cashews in the skillet until golden, about 2 minutes. Stir in dried cranberries, then add this mixture to the bowl of rice.
5. Step 5: Add shallots to the skillet and cook over medium-low heat until caramelized, about 5–6 minutes. Stir in shiitake mushrooms and kale, cooking until softened, 2–3 minutes. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add this vegetable mixture to the bowl of rice.
6. Step 6: Fold the cooked ground chicken into the rice mixture. Garnish with chopped parsley and arrange thin apple slices on the side.
7. Step 7: For a festive presentation, serve the basmati bowls inside hollowed mini pumpkins.

Tips & Variations

• Use turkey or tofu in place of ground chicken for a different protein option.
• Swap cashews for toasted almonds or pecans for extra crunch.
• To add extra warmth, sprinkle a pinch of cinnamon or nutmeg into the pumpkin mixture.
• For a vegetarian version, replace chicken broth with vegetable broth and omit the ground chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth if needed to maintain moisture. Avoid storing in hollowed pumpkins; transfer to a separate container for best preservation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin purée for this recipe?

Yes, canned pumpkin purée works perfectly and provides the rich flavor needed for the dish.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free. Just ensure your chicken broth is labeled gluten-free if purchasing pre-made.

Pumpkin Patch Basmati Bowls Recipe

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★★★★★

4.9 from 84 reviews

A hearty and flavorful Pumpkin Patch Basmati Bowl featuring tender ground chicken, creamy pumpkin purée-infused basmati rice, toasted cashews, caramelized shallots, shiitake mushrooms, and nutrient-packed kale. This comforting dish balances savory and sweet elements with dried cranberries and thinly sliced apple, perfect for a wholesome meal served in festive mini hollowed pumpkins for a charming presentation.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

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Rice and Pumpkin Mixture

• 1 pouch Royal Ready-to-Heat Basmati Rice
• 1/3 cup pumpkin purée
• 1/4 cup chicken broth

Protein

• 1/2 lb ground chicken
• 1/2 tbsp ghee (divided)

Vegetables and Add-ins

• 2 shallots, thinly sliced
• 3/4 cup shiitake mushrooms, sliced
• 1 1/2 cups Lacinato kale, cut into ribbons
• 1/4 cup Italian parsley, chopped
• 1/2 small apple, very thinly sliced

Nuts and Fruits

• 3 tbsp cashews
• 1 1/2 tbsp dried cranberries

Seasonings

• 1/2 tsp salt (divided 1/4 tsp each)
• 1/4 tsp black pepper (divided)

Optional for Styling

• 2–4 mini pumpkins, tops removed and hollowed for serving

Instructions

1. Cook the Chicken: Heat 1/2 tablespoon ghee in a skillet over medium heat. Add the ground chicken, season with 1/4 teaspoon salt and a pinch of black pepper, and cook for 5-6 minutes until browned and fully cooked through. Remove the chicken from the pan and set aside.
2. Prepare Pumpkin Mixture: In the same skillet, add the pumpkin purée and chicken broth. Stir the mixture and cook for 2-3 minutes until warmed through and slightly thickened. Remove from heat.
3. Heat and Coat the Rice: Heat the Royal Ready-to-Heat Basmati Rice pouch according to package instructions. Transfer the rice to a bowl, fluff it with a fork, then gently fold in the pumpkin mixture ensuring the rice is evenly coated.
4. Toast Cashews and Add Cranberries: Return the skillet to medium heat and melt the remaining 1/2 tablespoon ghee. Add the cashews and toast them for about 2 minutes until golden and fragrant. Stir in the dried cranberries, then transfer this nut and fruit mixture to the bowl of rice.
5. Caramelize Shallots and Cook Vegetables: Add the thinly sliced shallots to the same skillet and cook over medium-low heat for 5-6 minutes until caramelized. Then add the shiitake mushrooms and kale, cooking together for 2-3 minutes until the vegetables are softened. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add this vegetable mixture to the bowl of rice.
6. Combine and Garnish: Fold the cooked ground chicken into the rice mixture. Garnish the bowl with chopped Italian parsley and arrange the thin apple slices on the side for a fresh, crisp finish.
7. Serve: For a festive presentation, serve the complete Pumpkin Patch Basmati Bowl inside mini hollowed pumpkins with their tops removed, if desired.

Notes

• Use ghee or butter for a rich flavor; can substitute with olive oil if preferred.
• For a vegetarian version, replace ground chicken with cooked lentils or chickpeas and use vegetable broth instead of chicken broth.
• If mini pumpkins are unavailable, serve in regular bowls and garnish with extra parsley and apple slices.
• Can be prepped ahead by cooking chicken and vegetables in advance; reheat and combine before serving.
• Adjust seasoning to taste, especially salt and pepper, depending on dietary needs.

Keywords: pumpkin basmati bowl, ground chicken recipe, autumn bowl, healthy basmati rice, pumpkin purée recipe, easy dinner bowl, shakshuka style rice, seasonal recipe