Name: Herbed Tomato RIce with Roasted butternut squash & brussels sprout
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 1 cup Basmati rice; 1.5 cups water; 1 tablespoon cooking oil (of choice); 2 cardamom split open; 1 bay leaf; 2-3 peppercorns; 2 cloves; 1 cup chopped onions; ½ cup canned tomato puree; 3-4 teaspoon minced garlic (approx. 2 teaspoons); ½ teaspoon cayenne pepper powder; ¼ teaspoon ground turmeric; ½ teaspoon Pumpkin Pie Spice mix (or any warm spice blend); 1 teaspoon dried Italian herb mix; Generous pinch of saffron (optional but recommended); Salt to taste; 16-18 count cleaned Brussels sprouts halved or quartered; 1 tablespoon oil; Generous pinch of garlic powder; Salt to taste; 2 cups peeled cubed or fries shape butternut squash; ¼ teaspoon of paprika (optional); 2 tablespoons oil (or more if needed); Salt to taste; Couple of twists of pepper; Fistful of chopped fresh mint leaves or fresh herb of your choice (,see notes); ¼ cup Dried cranberries; ⅓ cup Roasted cashews (pecans or any other nuts of choice)

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This Herbed Tomato Rice with Butternut Squash and Brussels Sprout is one of my Fall favorite meals. It upgrades the ordinary rice from just being a side dish to a main meal.

This delicious Rice Pilaf tastes great on its’s own but tastes even better with my Spinach Chana masala or Vegetable korma. You can even pair it with a simple raita (Indian yogurt dip).

It is a vegan and gluten free rice recipe that will brighten up your dinner with ease.

Bring tons of flavor to your holiday table with this Fall Harvest Tomato Saffron Pilaf. This rice recipe is easy enough for a casual dinner and elegant enough for occasions like Thanksgiving and Christmas.

I am a big advocate of using fresh seasonal produce. My meals always include a lot of fresh fruits and vegetables. Now a days we are hooked to all things Pumpkin, Kale, Brussels Sprouts and different kinds of fall squashes.

I shared this herbed tomato rice recipe with you back in November 2016. It was done on the stove top which required continuous monitoring. I have made the method more efficient with almost no monitoring by using Instant Pot to cook the rice and my oven to roast butternut squash and brussels sprout.

Fall is all about beautiful red, orange and yellow hues. These colors really look great in your food too. I make Indian style Tomato rice often using Indian spices and vegetables. In fall and winter the same tomato rice is made with fall inspired spices and vegetables like butternut squash, brussels sprouts.

At this time of the year carrots, kale and even spinach goes well with this rice.

It’s really easy to double or triple this rice recipe. If you have a pressure cooker or an Instant Pot it’s a breeze to cook rice in it without monitoring. I make this herbed rice casserole for family gatherings and potlucks too. It’s a very budget friendly way to entertain a crowd and kids love it too.

Making this pilaf is way easier than it sounds.

This herbed tomato rice with butternut squash and Brussels sprout is a perfect addition to your Thanksgiving menu but not limited to it. Enjoy it on any day because every day is special.

Given below is a quick step by step pictorial to make this tomato rice-

In an Instant Pot
In a Pan on a Stove top

Ingredients for Herbed Tomato Rice –

This Fall inspired pilaf has all the attributes of a complete holiday feel.

Basmati rice is simmered with tomato puree, spices, fresh and dried herbs.

On special occasions like Thanksgiving, Christmas or close family dinner I add a touch of saffron to this Tomato Rice for a beautiful orange hue and irresistible fragrance.

Adding roasted Brussels sprouts and butternut squash screams fresh fall flavors.

This rich looking rice pilaf is finished off by some fresh herbs too.

My top choices for fresh herbs in this rice recipe are mint, sage or rosemary. Thyme and basil will work great as well.

Lastly, I have studded this rice with dried cranberries and some nuts for a holiday vibe.

This entire package takes the ordinary boring rice to a holiday special stunner that I call as Pilaf.

Overall this sweet and spicy combination with loaded flavors and textures will definitely make some great memories around your dinner table.

How to make make this herbed tomato rice recipe efficiently –

Soak basmati rice for at least 20-30 minutes for great results.

I chop and prepare the vegetables required for roasting 1-2 days in advance so that the process doesn’t take long.

We start with roasting the vegetables in the oven.

First preheat the oven at 400 deg F.

While the oven preheats I prepare ingredients for roasting by tossing butternut squash and Brussels sprout in oil and spices.

I even chop ingredients for the rice.

Once the oven is preheated I put the tray in the oven for roasting vegetables.

While the vegetables are getting roasted I proceed with the rice recipe in the Instant Pot.

How to make Herbed Tomato Rice in an Instant Pot –

Gather all ingredients.
Switch on the IP on Saute mode.
Add oil to the inner pot.
Once warm add in whole spices and sautee for 10 seconds.
Now add in the onions and saute until translucent.
Add in the minced garlic.
Add in 1.5 cups water and give it a stir.
Put in rice and stir well
Throw in the spices, dried herbs and salt.
Top it with tomato puree and spread it lightly.
After adding the puree DO NOT STIR.
This is done to avoid any food to stick at the bottom and get a burn error.
Press Cancel Sautee mode on the Instant Pot.
Close the lid.
Ensure that the black knob is on sealing position.
Press MANUAL 5 minutes LOW PRESSURE.
Once the IP beeps, perform QUICK RELEASE by turning the knob to Venting position.
With help of kitchen cloth or mittens take out the inner pot and place it on a pot holder.
Let it stand for 5 minutes before serving. Gently fluff the rice with a fork.
Serve warm.

How to make tomato saffron rice pilaf on Stovetop –

Use all ingredients as mentioned for Instant Pot version.

Total water used for stove top rice cooking is around 2 cups.

In a wide heavy bottom or a non stick pan, heat up some oil.
Once warm, add in the whole spices and saute for 10 seconds.
Now add in the onions and saute until translucent.
Add in the minced garlic and the drained rice.
Saute the rice for 1 minute.
Now add in the tomato puree, dried herbs, spices, salt and 2 cups of water.
Mix well and let the rice come to a boil. Now add in the saffron and reduce the heat to low and cook the rice covered until rice is tender and all the water is absorbed say about 15 minutes. Add 2 tablespoons more water only if needed.
Check for 80 % doneness
Do not overcook the rice.
Switch off the heat and let the rice sit covered and undisturbed for 10 minutes.
The rest of the rice will be perfectly cooked with the steam inside.
Fluff rice with the fork.

How to roast Butternut Squash and Brussels Sprouts without an oven?

For pan roasting Brussels sprouts

In a non-stick pan heat oil.

Once warm, add in the Brussels sprouts and cook on low medium heat stirring occasionally .

Add in salt and water and cook for 3-4 minutes until the sprouts feel tender and charred a bit.

Add in agave and pepper and keep aside.

For pan roasting butternut squash

In the same pan heat up some oil.

Once warm add in the squash and some salt.

Cook covered on a low heat for 8 – 10 minutes or until tender.

Other Fall season vegetarian recipes that you may like –

Fall and winter season is perfect to enjoy Kale Saag with Tofu & Chickpea , You can get cozy with my Thai Spice Butternut Squash Soup or even make allergy fighting and soothing Apple carrot soup.

If you have a sweet tooth you should definitely try my fall favorite desserts like Pumpkin Rice Pudding Trifle or Instant Pot Rice Pudding. If you are a hot chocolate fan then these Vegan Hot Chocolate Brownies will just melt your heart.

Hope you will find this easy Herbed Tomato Rice with roasted butternut squash and Brussels sprout worthy enough of adding to your holiday menu. I think it makes a great Instant Pot side dish recipe for your family.

What’s on your Thanksgiving menu? I would love to know. Do drop me your comments below.

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Herbed Tomato Rice recipe with Roasted Buttenut Squash & Brussels Sprout –

This recipe was previously published in November 2016. Updated in November 2019 with efficient recipe and new photos.

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