breakfast brunch

Spiced Pumpkin and Pecan Congee

Name: Spiced Pumpkin and Pecan Congee
Prep time: 10 min
Cook time: 55 min
Yield: 5
Cuisine: American,
Ingredients: 1 cup brown jasmine rice; 1 1/2 cups cut-up peeled pumpkin (1/2-inch chunks); 3 cups carrot juice; 3 cups water; 1/2 tsp McCormick Gourmet™ Sicilian Sea Salt; 1 1/2 tsps McCormick® Pumpkin Pie Spice; 1/4 cup plain yogurt; 1/4 cup chopped dates; 1/4 cup chopped pecans toasted; 2 tbsps maple syrup

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

Ingredients
Instructions
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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

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 To serve, spoon pumpkin congee into serving bowls. Top each with yogurt, dates and pecans. Drizzle with maple syrup.