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: Better Homes and Gardens
Marlaoh
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