Mushroom, Bacon + Pumpkin Rice Bowl

With rice as your base, your flavor builds are endless! In this recipe, crispy bacon, earthy mushrooms and pumpkin adds a savory twist to your traditional grain. Serve as a side dish or add some protein for a filling grain bowl. Enjoy with a glass of Ribera Tempranillo bit a bit of aging to complement the savory complexity and umami of this dish. We think this is a great dish for entertaining. Top the leftovers with a fried egg for a great brunch the next day!

Recipe adapted from Spanish Recipes by Nuria

Prep Time: 10 minutes  Cook time: 45 minutes

Ingredients

4 slices bacon, sliced in 1-inch wide pieces
2 Tbs. olive oil, divided
1 medium onion, diced
1 garlic clove, finely minced

2 cups pumpkin cubes, about 10 ounces
4 ounces seasonal mushrooms, sliced, about 1 ½ cups sliced
2 ½ cups chicken broth
1 garlic clove, minced
¾ tsp. kosher salt
1 ½ cups long grain white rice
2 tablespoons of minced parsley or cilantro (optional)

Instructions

  1. Heat a large skillet over medium-high heat and cook bacon until crisp; transfer to a paper-towel lined dish and reserve. Don’t clean out the pan.
  2. Add 1 Tbs. oil to same skillet with bacon fat and cook onion, garlic and pumpkin until pumpkin is tender, about 8 minutes, stirring occasionally; transfer to a plate and reserve.
  3. Add 1 Tbs. oil to same skillet and cook mushrooms until tender, about 8 minutes, stirring occasionally; transfer to a plate and reserve.
  4. Add broth and deglaze the skillet, stirring up all the browned bits. Add salt and rice and bring to a boil over high heat. Reduce heat to low and simmer, covered, until rice is tender and broth is absorbed, about 25 minutes.
  5. Once the rice is ready, stir in the bacon, pumpkin and mushroom mixtures.
  6. Remove from heat. Cover and let stand for a couple minutes until heated through.
  7. Transfer to a large platter for serving, garnished with parsley or cilantro.

Serves 4

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