Ahh, spring. Full of thoughts of daffodils, flip-flops and hearty pumpkin-based dishes? This is a good way to used up those stored winter leftovers–You have to make room in your cabinets for all that fresh produce somehow.
This is pretty much all you need. Have I mentioned how much I love crockpots/how easy they are?
Orange-Powered Wild Rice Pilaf
- 1 15oz can of pumpkin
- 2 C water
- 1 C Wild rice mix
- However many old carrots you need to use out of your fridge (for me, that was “five”)
- Salt, pepper and dried thyme, to taste
Slice your carrots into rounds. Throw everything into the crockpot on high for 3 hours (or until rice is cooked). Wa-bam! Dinner.