Pumpkin Patch Basmati Bowls
20 Minutes
American
Serves: 2-4
Royal basmati rice is simmered in a silky blend of pumpkin purée and chicken broth until fluffy and aromatic. Sautéed and seasoned ground chicken is folded in with ghee-toasted cashews and dried cranberries for hearty depth and balanced sweetness. Caramelized shallots, ribbons of lacinato kale, and earthy shiitake mushrooms bring layers of savory flavor. A garnish of chopped Italian parsley and paper-thin apple slices finishes the dish with freshness and crunch. For styling, the rice will be served inside mini hollowed-out pumpkins to tie in an autumn presentation.
Ingredients
- Royal Ready-to-Heat Basmati Rice, 1 pouch
- Pumpkin purée, 1/3 cup
- Chicken broth, 1/4 cup
- Ground chicken, 1/2 lb
- Ghee, ½ tbsp + ½ tbsp
- Cashews, 3 tbsp
- Dried cranberries, 1 1/2 tbsp
- Shallot, 2, thinly sliced
- Lacinato kale, 1 1/2 cups, cut into ribbons
- Shiitake mushrooms, 3/4 cup, sliced
- Salt, ¼ tsp + ¼ tsp
- Black pepper, 1/4 tsp
- Italian parsley, ¼ cup, chopped
- Apple, 1/2 small, very thinly sliced
- Optional for styling: 2-4 mini pumpkins, tops removed and hollowed for serving
Preparation
- Heat 1/2 tablespoon ghee in a skillet over medium heat. Add ground chicken, season with 1/4 teaspoon salt and a pinch of pepper, and cook until browned and fully cooked, 5–6 minutes. Remove from pan and set aside.
- In the same skillet, add pumpkin purée and chicken broth. Stir and cook 2–3 minutes until warmed and slightly thickened. Remove from heat.
- Heat the Royal Ready-to-Heat Basmati Rice pouch according to package instructions. Transfer rice to a bowl, fluff it with a fork, then fold in the pumpkin mixture until evenly coated.
- Return the skillet to medium heat, melt the remaining ½ tablespoon ghee, and toast cashews until golden, about 2 minutes. Stir in dried cranberries, then transfer to the bowl of rice.
- Add shallots to the skillet and cook over medium-low heat until caramelized, 5–6 minutes. Stir in mushrooms and kale, cooking until softened, 2–3 minutes. Season with remaining salt and pepper. Add this to the bowl of rice.
- Finally, fold the cooked ground chicken and garnish with parsley and thin apple slices on the side. For styling, serve inside mini hollowed pumpkins.
