Pumpkin Patch Basmati Bowls

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, 1 tbsp (divided into 1/2 tbsp + 1/2 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, 1/2 tsp (divided into 1/4 tsp + 1/4 tsp)
• Black pepper, 1/4 tsp
• Italian parsley, 1/4 cup, chopped
• Apple, 1/2 small, very thinly sliced
• Optional for styling: 2-4 mini pumpkins, tops removed and hollowed for serving

Preparation

1. 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 until browned and fully cooked, 5–6 minutes. Remove the chicken from the pan and set it aside.
2. In the same skillet, add the pumpkin purée and chicken broth. Stir and cook for 2–3 minutes until warmed and slightly thickened. Remove this mixture from the heat.
3. Heat the Royal Ready-to-Heat Basmati Rice pouch according to package instructions. Transfer the rice to a large bowl, fluff it with a fork, then fold in the pumpkin mixture until the rice is evenly coated.
4. Return the skillet to medium heat, melt the remaining 1/2 tablespoon ghee, and toast the cashews until golden, about 2 minutes. Stir in the dried cranberries, then transfer this nut and fruit mixture to the bowl of rice.
5. Add the thinly sliced shallots to the skillet and cook over medium-low heat until caramelized, 5–6 minutes. Stir in the mushrooms and kale, cooking until softened, 2–3 minutes. Season the vegetables with the remaining 1/4 teaspoon salt and the remaining black pepper. Add this vegetable mixture to the bowl of rice.
6. Finally, fold the cooked ground chicken into the rice mixture. Garnish the bowls with the chopped parsley and thin apple slices. For styling, serve the finished bowls inside mini hollowed pumpkins.

No tricks, just a delicious pumpkin treat!

(Authentic Royal)