Creamy Pumpkin Garlic Rice
OK people, confession time on TIY.
I’ve had this creamy pumpkin rice for lunch and dinner on Monday, Tuesday and Wednesday.
We’ll see how Thursday goes, but I have the gut feeling that it may happen again.
You might call this intuition, but I believe I have the gift of foresight — at least in my kitchen.
For some unknown reason I always know what I’m going to have for lunch and dinner. If that isn’t a sign of my superpowers, I don’t know what it is.
I know, I AM a gifted individual, what can I do about it?
Nutritionally it’s perfect 10. Complex carbs, good proteins and all the goodness pumpkin has to offer.
Pair this with a side of greens and you’re good to go. Trust.
Creamy Pumpkin Garlic Rice Print this recipe!Note for my paleo friends; sub the brown rice with cauliflower rice, it’ll be just as good (but you guys know that I have this thing for brown rice!).
Ingredients
Serves 6
1 ½ cups / 6 oz / 170 gr brown rice
1 medium shallot (or onion), chopped
1 ¼ cups / 9.4 oz / 355 gr pumpkin puree
1 cup / 240 gr heavy cream
¾ cup / 2.65 oz / 75 gr grated Parmesan cheese
1 ½ teaspoons fine grain sea salt, divided
2 tablespoons butter, divided
2 cloves garlic, minced
A pinch of freshly grated nutmeg
Freshly ground pepper to taste
Chopped fresh parsley to taste
Directions
Cook the rice according to package instructions. Set aside.
Melt one tablespoon of butter in a large nonstick skillet over medium heat, add shallot, a pinch of salt and saute for about 4 to 5 minutes until translucent but not browned.
Transfer to a blender, add pumpkin puree, Greek yogurt, Parmesan cheese, salt, nutmeg and black pepper.
Blend until the sauce is very smooth (a couple of minutes should do).
In the same skillet you used before, melt the remaining one tablespoon of butter and add the garlic, sauteing over low heat until the garlic is fragrant, about 3 to 4 minutes.
Add cooked brown rice and pumpkin sauce and stir until everything is incorporated.
Sprinkle with chopped fresh parsley and serve!
Nutrition facts
One serving yields 290 calories, 8.7 grams of fat, 43 grams of carbs and 12.3 grams of protein.
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