Creamy Pumpkin Brown Rice - 36g Carbs, 4g Fiber, 3g Sugar
From: Whole Foods Market
This brown rice dish, cooked with pureed pumpkin and vegetable
broth, yields creamy, risotto-like results.
Serves: 8 to 10
3 Tbsp extra-virgin olive oil
1 white OR yellow onion, chopped
2 cups uncooked brown basmati rice
1 (15oz can) pumpkin puree
6 cups low-sodium chicken OR vegetable broth
3 bay leaves
Salt and pepper to taste
In a large pot, heat oil over medium heat. Add onions and cook,
stirring occasionally, until softened and translucent, 7 to
8 minutes. Add rice and stir to coat with oil. Toast rice,
stirring often, until fragrant, 3 to 4 minutes more. Meanwhile,
whisk together pumpkin puree and broth in a large bowl.
Stir broth mixture and bay leaves into pot, season with salt and
pepper and bring to a boil. Reduce heat to medium low, cover and
cook, stirring occasionally to keep rice from sticking to the
bottom of the pot, until liquid is absorbed and rice is cooked
through and creamy, about 45 minutes. Transfer to a bowl and
serve immediately.
Serves: 8 to 10
Nutrition per Serving:
210 Calories, 60 from Fat, 6g Total Fat, 1g Saturated Fat,
5mg Cholesterol, 540mg Sodium, 36g Total Carbs, 4g Dietary Fiber,
3g Sugar, 5g Protein
