SAMHUINN: Autumn Pumpkin Rice
1-1/2 cups fresh pumpkin or winter squash, peeled, seeded, and cubed
1/2 cup chopped, peeled parsley root or parsnip
1/4 cup chopped hazelnuts
1/4 teaspoon ground white pepper
2 tablespoons cooking oil
2/3 cup Arborio or medium-grain rice
1 14-1/2-ounce can reduced-sodium chicken broth
1/4 cup water
2 teaspoons snipped fresh chervil or parsley
1 teaspoon grated fresh ginger
Fresh chervil or parsley sprigs
1. In a medium saucepan cook and stir pumpkin, parsley root or
parsnip, hazelnuts, and pepper in hot oil for 5 minutes. Stir in rice
and cook for 3 minutes more, stirring often. Stir in broth and water
and bring just to boiling. Reduce heat and simmer, covered, for 25
minutes, stirring occasionally.
2. Remove from heat and gently stir in chervil or parsley and grated
ginger; let stand, covered, for 10 minutes. Rice should be tender but
firm and mixture should be slightly creamy. Serve garnished with
chervil or parsley sprigs.
Makes 4 to 6 servings.
SOURCE: unknown
Yum! I love pumpkin anything and this something new to try. The bread sounds great too!
Comment by Gina — October 2, 2005 @ 12:43 am