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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/pumpkin-patch-basmati-bowls-recipe/