Prep 10 mins
Cook 10 mins
This recipe is based on one from Sunset Magazine (Oct 1997, although the original used instant rice so this new one is quite different), and is absolutely wonderful! Darn easy, too. :) Easily converted to vegetarian, as well.
- 1 teaspoon olive oil
- 2 teaspoons butter
- 1 cup chopped yellow onion
- 1⁄4 teaspoon ground nutmeg, to taste
- 2 teaspoons cornstarch
- 1 cup low sodium chicken broth or 1 cup vegetarian broth
- 3 tablespoons dry white wine
- 2⁄3 cup canned pumpkin (NOT pumpkin pie mix)
- 4 cups cooked white rice
- 1⁄2 cup grated parmesan cheese
- salt & freshly ground black pepper
- In a large saucepan, melt the olive oil and butter together over medium high heat. Add onion and nutmeg and cook, stirring often, until the onion is limp, about 5 minutes.
- In a bowl, whisk together the cornstarch and a little of the chicken broth until there are no lumps.
- To the saucepan with the cooked onions, add the remaining broth, wine, pumpkin, and already-cooked rice.
- Gradually add the cornstarch mixture while stirring continually, then increase heat to high and allow to come to a boil (still while stirring), about 3-4 minutes.
- Put the cover on the saucepan and remove from heat, then let stand for 5 minutes.
- Stir in the grated parmesan cheese (reserving some for garnish, if you like). Season to taste with salt and freshly ground black pepper.
- Note: add chicken or vegetarian broth if the consistency isn't what you'd like.
I made this last night with a few changes: apple juice instead of wine, 1/4 cup parmesan instead of 1/2 cup, and the rice I used was fine long grain rice. This started off well, but the rice turned out very "mushy." The taste was pretty good, but I was expecting a little more of a nutmeg-cinnamon thing, considering the pumpkin. I'm definitely going to try this again, but I'll use ALL the parmesan cheese and experiment a little with the spices. Thanks for a great side dish!