Cook Up Pumpkin-Inspired Comfort

Simply cooked then dried with nothing added, it’s one simple ingredient: rice grown in the United States, meaning whether your loved ones go gluten-free, vegan, vegetarian or anything in between, you can count on these rice varieties all comfort food season long.

If you’re looking for a filling feast, you can let your oven do the work with this Pumpkin and Spinach Layered Rice Casserole for an Italian-inspired solution. It doesn’t get much creamier than combining sweet pumpkin puree with three gooey cheeses while folding in a protein-rich egg, fresh spinach and fluffy jasmine rice makes it a truly satisfying meal.

Keep that seasonal pumpkin flavor on the menu by serving up Pumpkin Curry Turkey Soup with Rice as a simple recipe that takes only 20 minutes. With the addition of coconut milk, this rich and creamy soup is quick, comforting and tasty for a hot bite on cool, crisp nights.

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Pumpkin and Spinach Layered Rice Casserole

Prep time: 10 minutes

Cook time: 50 minutes

Servings: 4

• 2 cups Minute Instant Jasmine Rice
• 7 ounces pumpkin puree
• 1/2 cup heavy cream
• 2 tablespoons butter, cut into cubes
• 1 1/4 teaspoons salt, divided
• 1 1/4 teaspoons black pepper, divided
• 1 tablespoon olive oil
• 5 ounces spinach
• 1 clove garlic, minced
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided

1. Prepare rice according to package directions.
2. Stir in pumpkin puree, cream, butter, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.
3. Preheat oven to 375 F. In large skillet over medium heat, heat oil. Add spinach and garlic; cook 2-4 minutes, or until wilted. Let cool completely; squeeze out excess moisture. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. In medium bowl, combine ricotta, egg and spinach. Stir in 1 cup mozzarella, 1/2 cup Parmesan cheese and remaining salt and pepper.
5. Layer half of rice mixture in greased 8-inch square baking dish. Top with spinach mixture then top with remaining rice mixture. Sprinkle with remaining mozzarella and Parmesan.
6. Cover with foil; bake 30 minutes. Remove foil; bake 15-20 minutes, or until golden brown and bubbling.

Pumpkin Curry Turkey Soup with Rice

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 6

• 4 cups sodium-reduced turkey broth
• 1 can (14 ounces) pumpkin puree
• 2 tablespoons curry powder
• 1 teaspoon cayenne powder
• 1 teaspoon fresh grated ginger
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 cup water
• 2 cups shredded, cooked turkey
• 1 can (14 ounces) coconut milk
• 2 cups Minute Instant White Rice

1. In large saucepan, combine turkey broth, pumpkin puree, curry powder, cayenne powder, ginger, pumpkin pie spice, salt and water. Bring to boil.
2. Stir in turkey and coconut milk; return to boil. Reduce heat to medium-low. Cook 5-8 minutes, or until turkey is heated through.
3. Stir in rice; cover and remove pan from heat. Let stand about 5 minutes until rice is tender.