I will admit – this seemed daunting. But the hardest part was the pumpkin. Still, I wanted to go for it. Pumpkins and all. I served this with a grilled Pork tenderloin, but would be just as good with a nice piece of Salmon and a side of Swiss Chard, served with a glass of Pinot Noir. If you are vegeterian – could be a main course.
The color cooked off a bit, but it was still delicious – and simple.
1 small pumpkin – slice in 1/2, remove seeds, cut out inside like a cantaloupe or peel out in strings – pureé in a food processor and set aside.
1/2 onion (chopped)
1 clove of garlic (peeled & sliced)
1 celery stalk (chopped)
2 bags of Uncle Bens’s ready rice – brown rice (they are 8 ounces’ish each)
1 cup white wine
6-8 cups chicken or vegetable stock
1/2 cup Parmesan shavings
1/2 cup Greek yogurt
salt & pepper
1/2 cup chopped parsley
Sauté onion, celery and garlic; add pumpkin mix, wine. Heat up the rice (following the directions – I think it’s 90 seconds for each bag), add the rice, mix in stock and simmer for maybe 30-45 minutes; you want the rice to be a bit mushy. You get the jist, let it slow cook.
When it’s mushy, turn off the heat – mix in the cheese, salt & pepper, top with parsley and DONE!