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Tuesday, June 18, 2013
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Hurry Up Pumpkin Rice
Who wants to play the hurry up and wait game when you've got something as good as this pumpkin rice cooking? Pre-cook the rice for quicker prep time.
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
4 servings
Ingredients
- 1 onion, chopped
- 2 tsp. butter
- 1/2 tsp. ground nutmeg
- 2 tbsp. cornstarch
- 3 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1 cup canned pumpkin
- 3 cups white rice
- About 3/4 cup grated Parmesan cheese
- Salt and fresh-ground pepper
Methods/steps
In a 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.
Additional Tips
Ready in 20 min
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