Spiced Pumpkin and Pecan Congee
breakfast brunch

Spiced Pumpkin and Pecan Congee

Congee - or breakfast porridge - provides comforting warmth and the ability to keep us full throughout the morning. Add next-level, sweet goodness with a combination of spiced pumpkin or butternut squash to add tender texture, chewy chopped dates to bring the instant sweetness and toasted pecans to impart a nutty crunch. Drizzle with maple syrup and dig on in.

  • 10m

    prep time

  • 55m

    Cook Time

  • 289

    Calories

  • 10

    Ingredients

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Ingredients

5

Servings

  • 1 cup brown jasmine rice
  • 1 1/2 cups cut-up peeled pumpkin, (1/2-inch chunks) Substitutions available
    • cut-up peeled butternut squash
  • 3 cups carrot juice
  • 3 cups water
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1 1/2 teaspoons McCormick® Pumpkin Pie Spice
  • 1/4 cup plain yogurt
  • 1/4 cup chopped dates
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons maple syrup

Instructions

  • Bring rice, pumpkin, carrot juice, water and sea salt to boil in 5-quart Dutch oven on medium-high heat. Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until rice and pumpkin are tender and desired consistency is reached. Stir in pumpkin pie spice.

  • To serve, spoon pumpkin congee into serving bowls. Top each with yogurt, dates and pecans. Drizzle with maple syrup.

Nutrition information (per Serving)

Reviews

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