Here is a great fall recipe that is sure to warm you up on even the coldest of days!
Creamy Pumpkin Brown Rice
1 cup brown basmati rice
1.5 TBSP EVOO
Saute rice & EVOO until rice is toasted, about 3-5 minutes
Combine 3 cups chicken broth and 7 -8 oz. canned pumpkin puree in a bowl and whisk together
Add 1 tsp cinnamon, 1/2 tsp nutmeg, salt & pepper to the chicken & pumpkin
Pour mixture into rice and bring to a boil. Stir and turn down to simmer for 40 – 45 minutes. Remove from heat and let sit for 5 minutes. Add more salt/pepper, if needed.
To roast the squash:
Slice the squash in half & scoop out all seeds. Place cut side up & season with cinnamon & brown sugar in a glass dish. Add 1/2 cup of water to the dish & cover with plastic wrap. Microwave for 10 minutes or until tender.
Stuff the squash halves with the rice & top with chopped walnuts. Serve.
Make sure to stop over to Simply Sugar & Gluten-Free for more Slightly Indulgent healthy recipes.
For more info: Visit Gluten-free is Life.
Comments
Kim this looks great-I bet a sweet version would be great for a day-after-thanksgiving food hangover brunch as well!
So glad you added your Examiner article to Slightly Indulgent Mondays! I would love for more people to find your Examiner site. I think everyone had squash on the brain this week.
Making this recipe this Thanksgiving! What a great idea!
Erin,
Great idea!!
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