Serves: 4
Total Calories: 697

2 tablespoons butter, salted or unsalted
1/2 cup chopped onion, fresh or frozen
2 teaspoons minced garlic, fresh or jarred organic
1 cup long grain rice
2 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
pinch grated nutmeg
1 cup Libby's 100% pure pumpkin
1/4 cup grated imported Parmesan cheese
1/2 cup cream or half-and-half

Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender add the garlic and rice and sauté for about 1 minute. Add 2 cups of the chicken broth, the salt, pepper, and nutmeg cover and simmer for 10 minutes. Add the remaining 1/2 cup broth and the pumpkin, and cook for another 5 minutes. The rice will be tender and slightly moist remove from the heat and stir in the cheese and cream. Adjust the seasoning before serving.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 697
Calories from Fat: 190

More Recipes from the Homemade in a Hurry Cookbook:
*Rice & Other Grains
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Chèvre Polenta
Corn And Black Bean Grits
Cranberry Brown Rice Pilaf
Creamy Pumpkin Risotto
Dirty Brown Rice
Hoppin' John Risotto
Instant Brown Rice Steamed With Vegetables
Kasha And Couscous
Kasha With Onion Relish
Orange Whole-Wheat Couscous
Polenta Pots De Crème
Quick Wild Mushroom Wild Rice
Spiced Brown Rice With Figs
Spinach Tabbouleh
Sprouted Quinoa
Sticky Vanilla Rice
Whole-Grain Rice-A-Bruni