Categories: Vegetables- Rice

Ingredients

• 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 tsp. ground white pepper
• 2 Tbsp. cooking oil
• 2/3 cup Arborio or medium-grain rice
• 1 14 1/2 oz. can reduced-sodium chicken broth
• 1/4 cup water
• 2 tsp. snipped fresh chervil or parsley
• 1 tsp. grated fresh gingerroot
• Fresh chervil or parsley sprigs

Directions

1. In a medium saucepan cook and stir pumpkin, parsley root or parsnip, hazelnut and pepper in hot oil for 5 minutes. Stir in rice and coo for 3 minutes more, stirring often. Stir in broth and water and bring just to boiling. Reduce heart and simmer, covered, for 25 minutes, stirring occasionally.

2. Remove from heat and gently stir in chervil or parsley and grated gingerroot; 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.

Email to a friend | Print this recipe | Back