Pumpkin Red Bean Rice on Brussels Greens

Pumpkins return to our horizons in the fall.  There's a lot of pumpkin going on here to keep your interest busy and hunger satisfied.

This deceptively satisfying meal combines the sweet richness of pumpkin with the full protein complement of beans, rice and yogurt.  The warm pilaf, over the cool and crunchy greens underneath, is sweetened by golden raisins.  This is a welcome offset, as is the cool yogurt and spicy salsa verde over top.

...and a lot going on to keep you healthy.
1 cup rice
1 Tbsp canola oil
2 cups water
1 tsp salt

2 Tbsp canola oil and 1 Tbsp butter
4 cups fresh pumpkin, peeled and cubed 1/2-inch
1/4 tsp powdered cumin
1/4 tsp powdered coriander
1 small onion, diced
1 clove garlic, peeled and minced
1 15-oz can kidney beans, rinsed and drained

1 lb fresh Brussels sprouts, base sliced off and sliced in half lengthwise
2 cups baby arugula
1 Tbsp canola oil
1/4 cup golden raisins
2-3 Tbsp favorite vinaigrette

Salsa verde
Plain Greek yogurt

Sauté rice in oil in a medium pot. Stir constantly for about 3-5 minutes, allowing the rice to turn from translucent to white. Add the water and the salt, and bring to a gentle boil. Stir and reduce to a low simmer. Cover and cook for 20 minutes, until all the water is absorbed.

Meanwhile, heat oil and butter in a large non-stick skillet. Add the pumpkin and allow to brown on one side for about 8-10 minutes over medium heat. Stir in the cumin and coriander.

In another skillet, heat 1 tablespoon oil and toss in the onion. Sauté for about 8-10 minutes until the onion is soft and beginning to caramelize. Add the garlic and cook another 2-3 minutes. Set the onions aside.

While the veggies cook, peel the outer leaves of the Brussels sprouts, reserving the central cores for another use.

You should have about 4 cups leaves. Heat a tablespoon canola oil in a medium skillet and add the raisins. Cook over low heat to soften and brown just a bit. Now toss the Brussels sprouts into the skillet with the raisins and stir fry for a few minutes, just to begin to soften the leaves.

Tip into a wide bowl and add place in the refrigerator to chill.

Add the beans to the pumpkin and heat through.

Add the rice to the onions and mix well. Then gently fold in the pumpkin mixture to the rice.

Add the arugula to the chilled Brussels sprouts, dress with dressing and mix well. Distribute greens as a bed about 4 plates. Mound a generous portion of pumpkin and rice on top. Garnish with salsa verde and yogurt.

Serves 4.

Cook's Notes:  If going vegan, simply eliminate the yogurt.

You could use most any firm bean.  I'd go with a bean with a rich color like black or pinto, and certainly one that stays together - so not cannelini.  You also could certainly substitute butternut squash for the pumpkin - in fact butternut squash will stay together better with cooking and present a cleaner pilaf.