This was a disaster. The instructions are not clear on just how to go from a cooked pumpkin to how much to add to the rice. My pumpkin turned out to be too old, so I cooked it just to use as a server and substituted canned pumpkin, which I baked in the oven with olive oil and salt and pepper.
When I mixed it all, I added the entire 28 oz. can - may have been too much. It was very bland. I had plenty of chicken broth, so it was fine there. So, I kept adding salt and pepper to help, but it didn't taste right. We decided to add brown sugar, which we thought was tasting good. But, by the time we got it to the table, most of the family couldn't finish it because it was too rich, too bland, too sweet - you name it. I really wanted to like this! Maybe if I had used a fresh cooking pumpkin or squash it would have worked, but as it is, none of the family is willing to try this one again.
And, asking us to stir in the liquid a half cup at a time was extremely messy and time-consuming! When we make Spanish rice, we just brown the rice and add the whole amount of liquid, cover, and check on it for 20-minutes to add water if necessary. I won't do it the way the recipe says again.
Ruined some very good feta.
Wish I could try it again - but its a bad memory now.
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This was a disaster. The instructions are not clear on just how to go from a cooked pumpkin...