Pumpkin, Rice & Apricots

This Russian-style skillet brings together cubed pumpkin, rice, and dried apricots in a combination that sounds unusual but works beautifully. The apricots soften during cooking and release a honeyed sweetness that complements the earthy, slightly nutty pumpkin.

Browning the onion first builds a savory base, then the pumpkin cubes go in and get coated in that caramelized flavor. Simmering everything covered with just ¾ cup of water steams the pumpkin tender without turning it waterlogged.

The rice goes in at the end, once the pumpkin is nearly done. Pre-cooked rice means it only needs enough time to absorb the flavors and warm through. Stir often in that final stretch so nothing sticks to the bottom of the pan.

Chef Tips

• Cut the pumpkin into even cubes so they cook at the same rate. Uneven pieces mean some turn to mush while others stay hard.
• Use sugar pumpkin or kabocha for the best flavor. Large carving pumpkins are watery and bland.
• Chop the dried apricots into small pieces. Larger chunks don’t distribute evenly and create bites that are too sweet.
• This dish thickens as it sits, so serve it soon after cooking.

Variations

• Swap dried apricots for dried cranberries or golden raisins.
• Add warm spices like cinnamon and cumin for a Middle Eastern spin.
• Use butternut squash in place of pumpkin for easier prep and a silkier texture.