Chestnut Pumpkin Goulash with Jade Rice
Indulge in a delicious Chestnut Pumpkin Goulash with Jade Rice. This vegetarian dish combines tender chestnuts and hearty pumpkin in a rich, savory goulash served over fluffy jade rice. Try this recipe today for a comforting and flavorful dining experience!
Recently, I discovered the Tru Star Organic Italian Chestnuts—peeled and ready to eat—and they quickly became a staple in my pantry. Gone are the days when chestnuts were considered a rare treat reserved for fall or holidays; now, I incorporate them into savory and sweet dishes throughout the year. (Chestnuts are gluten-free and boast the added benefit of being preservative-free, making them a wholesome and flavorful addition to any recipe!)
This recipe combines wholesome ingredients like pumpkin puree, hearty chestnuts, and aromatic spices to create a flavorful and satisfying meal. For that extra depth of flavor, vegan smoked Provolone slices add a touch of creativity.
A splash of port wine adds a luxurious richness, while spices like paprika, cayenne pepper, salt, and pepper bring everything together in a harmonious dance of flavors.
Serve this aromatic goulash over fluffy jade rice, garnished with fresh chives or parsley, for a pop of color and freshness. With just 10 minutes of prep and about half an hour of cooking, you’ll have a delicious meal perfect for cozy dinners or entertaining friends and family.
Chestnut Pumpkin Goulash with Jade Rice
Ingredients
- 1 cup Organic Jade Pearl Rice (by Lotus Foods) or 4 servings of Organic Caserecce pasta
- 3 tbsp olive oil extra virgin
- 1 onion, chopped
- 3 cloves onion, chopped
- 1 carrot
- 1/2 red bell pepper, chopped
- 4-6 pitted Kalamata olives, chopped
- 3 slices vegan smoked Provolone cheese
- 1 can pumpkin puree 15 oz can – I use Trader Joe’s Organic Pumpkin
- 2 cups chestnuts peeled and ready to eat (larger chestnuts can be cut in half)
- 1/2 cup port (I use Dow’s Fine Tawny Porto from Portugal)
- Salt and pepper to taste, a dash of cayenne pepper
- Fresh chives, mint or parsley for serving
Instructions
- Prep Work: Start by gathering and preparing all your ingredients.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they turn translucent, then add the minced garlic and cook until fragrant.Add Vegetables: Stir in the diced carrots and chopped red bell pepper, cooking until they soften.
- Incorporate Key Ingredients: Add chopped olives, diced vegan smoked Provolone, and pumpkin puree. Stir well to combine all the flavors.
- Season and Simmer: Pour in the port wine and sprinkle in the Hungarian-style paprika, salt, pepper, and cayenne pepper. Stir everything thoroughly and let the goulash simmer gently for about 20-25 minutes, allowing the flavors to meld together beautifully.
- Once the sauce is finished, stir in chestnuts and cook for 2-3 minutes. They are already cooked so there is no need to overcook them.
- Serve with Flair: The goulash it's ready to serve! Spoon it over fluffy cooked jade rice and garnish with a sprinkle of fresh chives, chopped mint, parsley, or sliced cherry tomatoes for a burst of color and freshness.
- I am sharing a picture of another serving version. The goulash is poured over Organic Caserecce pasta and garnished with fresh parsley.
- Enjoy the hearty goodness of this Vegan Chestnut Pumpkin Goulash with Jade Rice with your loved ones, and savor every comforting bite!