Now Serving: Spanish Brown Rice

Who loves flavored rice? We do!

Who doesn’t love all the sodium in most flavored rices? We don’t!

And nor should you. That’s why today’s news will make many of you very happy campers – we’re launching Spanish Brown Rice at all Pump locations! (Can you tell we’re a little excited? It’s just that good.)

So as of today, you can have your spicy flavored rice…and eat it, too. Without needing a gallon of water to counter the salt overdose. That’s pretty cool.

The Secret’s in the Spice

How did we get a rice that’s so flavorful without relying on salt? Well, that’s our little secret. But I’m horrible at keeping secrets, so I’m going to let you in on it.

Our own Chef Danny, who’s always finding innovative ways to add a healthful spin to the food we serve, starts by taking long-grain brown rice and cooking it until it’s perfectly tender with a slight bite. Meanwhile, he chops Spanish onions, red peppers, jalapenos, and prepares his “spice packet.” Only this spice packet isn’t made with anything artificial, and it doesn’t come out looking like some suspicious powder-like substance. No, no…this is the real deal. Danny combines chili powder, cumin, garlic powder, and a pinch of sea salt. Then he adds it to the peppers and onions, which have been cooked in a little olive oil, folds in the brown rice, and voila! Our new Spanish Brown Rice is ready for some lucky Pump customers.

Low in Sodium. High in Fiber.

Guess how much sodium is in 1 serving? Less than 200 mg. Is that good, you may be asking? Well, let’s compare it to the boxed variety. Far East has 640 mg per serving and Zattarain’s has more than 500 mg. I rest my case.

We beat them in fiber content as well. We’ve got 4 grams of fiber per serving and the others have only 1 and 2 grams, respectively. Not too shabby. Complete nutritional information below.

So our Spanish Brown Rice has just as much flavor, but since it’s made from scratch with nothing but whole ingredients, it’s much better for you. It’s a pretty special dish, in our opinion. Thanks, Chef Danny.

So why are you just sitting there reading this blog post right now? (Thanks for reading it, btw.) Get up, head over to The Pump, and order yourself some of our new Spanish Brown Rice!

Then let us know what you think here in the comments, whether it be positive or negative. We always love to hear from you.

P.S. For those of you who aren’t into Spanish Rice, you can still get our regular brown rice. That isn’t going anywhere.

Nutritional Facts for Spanish Brown Rice

Serving: 1 oz

Calories: 170

Calories from fat: 19

Calories from saturated fat: 3

Total fat: 2 grams

Protein: 4 grams

Carbohydrates: 34 grams

Dietary fiber: 4 grams

Sugar: 2 grams

Sodium: 203 miligrams

Winter has arrived, and with it, a new seasonal menu from The Pump


Winter has arrived, in case you couldn’t tell. Those of us in the New York metro area who have ventured outside within the past 72 hours know that old man winter is here to stay. Our walk-in freezer feels warmer than it does outside.

As the temperature changes, so do our taste buds. In January and February, I look forward to dishes that warm me up, exert stronger flavors, and make me nostalgic. It’s the best time to cook.

Here at the Pump, we have been anticipating winter for quite some time. My culinary team and I have been working hard to finalize our upcoming offering of winter vegetables, which will launch in just a few weeks. This is the third round of our new Seasonal Program here at The Pump, and we think it’s our best effort to date. We are really digging the program on our end – we get to play with new and interesting foods year-round, support our local community of farmers and producers, and keep you all happy by serving more fresh food while wasting less energy (read: “shortening the supply chain and reducing our carbon footprint” for you fancier types). Lots of birds, small stone.

On February 7th, we will say goodbye to our fall harvest vegetables—the Brussels Sprouts, Spaghetti Squash and Citrus-Glazed Beets, which have been on the menu since November—and replace them with 3 new winter vegetables, which I’ve listed below.

I realize that some of you are probably sitting at your computer right now wondering why we would remove something as awesome as spaghetti squash from the menu. I know, I know…everyone here was asking the same question. Until, that is, they tried our new winter vegetables–that was the end of that. Now we’re all hooked. I think you will be, too.

So without further ado, I present The Pump’s new winter menu, beginning February 7th at all our restaurant locations.

Braised Red Cabbage


Local red cabbage is braised in a mixture of red onion, balsamic vinegar and a little olive oil.

Per 2 oz serving: Calories 61.5, Fat 2.5 g, Carbs 9.5 g, Sugars 6.5 g

Health Benefits: Red cabbage contains 6 to 10 times more vitamin C than green cabbage and is an excellent source of iron.

Curry Roasted Cauliflower


Florets of cauliflower are brushed lightly with olive oil, dusted with curry powder, and roasted until brown.

Per 2 ounce serving: Calories 107, Fat 10.5 g, Carbs 3.5 g, Sugars 1.5 g

Health Benefits: Cauliflower is super low in calories and contains phytonutrients that help detoxify your system.

Moroccan Carrot Salad


Carrots are roasted and tossed with a Moroccan vinaigrette made with cumin, paprika, lemon juice, olive oil, parsley and garlic.

Per 2 ounce serving: Calories 50.6, Fat 2g, Carbs 8g, Sugars 3.5 g

Health Benefits: Carrots are an excellent source of pro-vitamin A, antioxidant compounds, and vitamin C.

We’ll also be announcing two new seasonal pre-set dishes, so stay tuned here on the Pump blog. In the meantime, what are your first thoughts about the new winter vegetables? I want to hear from you, so please add your comments below.