About the Recipe
Pumpkin - Pumpkin is rich in dietary fiber, which slows digestion, thus, it keeps feeling fuller longer. High content of Beta carotene in Pumpkin is extremely essential for eye health and acts as an anti-aging factor. It also contains lutein and zeaxanthin, two antioxidants that help prevent cataracts and slow the development of macular degeneration. Pumpkin is also a powerhouse of Vitamin C which is known for supporting immune systems
4 Teaspoons extra-virgin olive oil
4 Cloves garlic, minced
2 Shallots, minced
1 ½ Cups short grain brown rice
3 Cups clear vegetable broth
¼ Teaspoon nutmeg
Freshly ground pepper, to taste
¾ Cups cooked pumpkin puree
2 Teaspoons chopped fresh sage leaves
½ Cup finely shredded vegan cheese
Salt to taste
Heat oil in a large saucepan over medium heat. Add garlic, shallot. Stir often until softened and just beginning to brown, 1 to 3 minutes.
Cook rice, stir until the rice grains start to get translucent in spots, about 2 minutes. Add vegetable broth, nutmeg, salt and pepper into it, increase heat to high and bring to a boil.
Cover it & reduce heat to low and keep it undisturbed until most of the liquid has been absorbed.
Now add pumpkin puree, sage and cinnamon into it and stir often until the mixture is thickened and the rice is tender.
Remove from heat, add ¾ cup vegan cheese, cover and let sit 5 minutes off the heat to thicken further.
Serve sprinkled with the remaining cheese, more freshly ground pepper and sage leaves for garnish..