We are full on in pumpkin season! From PSL’s to Pie, its pumpkin everything until thanksgiving. And since the holiday season is about to smack us right in the face. I thought we should get a start on Thanksgiving menu planning. Because this year is a great year to add a new dish to your table! Enter my Pumpkin Brown Butter Rice with Miso Crumble. Its everything you want in a thanksgiving dish but with a little extra sass. And that sass comes in the from the addition of my Miso Crumble. Its everything you love about your favorite part of a muffin but made savory! This dish features Castro River Farms Brown Rice, with pumpkin and brown butter, topped with my miso crumble…. its well… Extraordinary. Who knew rice could be so damn good? But the recipe is just the sprinkle on top, its the amazing rice from Castor River Farms that make this dish truly extraordinary!

Pumpkin Brown Butter Rice with Miso Crumble

By Chef Bri Coelho for Castor River Farms

Ingredients:

Pumpkin Rice

1 cup half and half

1 cup chicken stock

1/2 cup canned pumpkin

1 cup Castor River Farms Brown Rice

1 tablespoon butter

1/4 teaspoon salt

Brown Butter

4 ounces butter

Miso Crumble

8 tablespoons salted butter, cubed

1 tablespoon white miso paste

1 cup all-purpose flour

1/3 cup roasted pumpkin seeds

1/3 cup roasted sunflower seeds

1/4 cup toasted sesame seeds

1 teaspoon sugar

1/4 teaspoon salt

Rice Directions
1. In a medium sauce pot set over medium-high heat. Add the half & half, chicken stock, pumpkin, brown rice, butter and salt and bring to a boil. Once its at a boil cover and reduce hear to low heat.

2. Allow the rice to simmer until the liquid is completely absorbed and the rice is tender, about 15 to 20 minutes. Once cooked, give the rice a stir and set aside.

3. To make the Brown Butter: Add the 4 ounces of butter to a stainless steel pan set over medium-high heat. Let the butter fully melt, then continue to cook until the milk solids are golden brown. Once the desired color is reached remove the pan from the heat and pour the butter into a clean bowl to stop the cooking process.

Miso Crumble Directions

1. Preheat oven to 400F
2. In a large bowl combine the butter, miso, flour, pumpkin seeds, sunflower seeds, sesame seeds, sugar, and salt. Use your clean hands to combine everything together by gently rubbing the flour seed mixture into the butter to make pea size crumbles. 
3. Once everything is combined, and crumbles are made, place the crumbles on a baking sheet and bake in the oven for about 10 minutes or until the crumble is golden brown, be careful not to cook it too long as it will burn easily.
4. Once cooked, place the crumble on a clean plate and let it cool to room temperature before serving.