– 1 can pumpkin puree
– 2 cups of brown rice
– 2.5 cups of vegetable broth
– 2.5 cups of water
– 2-3 garlic cloves, chopped
– 1 onion, chopped
– 1 Tbsp Olive Oil
– Fresh herbs, topping
Dice garlic and let sit on your cutting board for a least ten minutes.
Dice the yellow onion and add with the garlic to a sauce pan with the garlic and oil. Sautee for 2-3 minutes on medium heat.
Add the rice, vegetable broth, water, and pumpkin. Stir until combined.
Bring to a boil then reduce to a simmer for 30-35 minutes.
Top with fresh herbs like sage or rosemary.
Pumpkin can be substituted for any hard squash which is readily available this time of year such as butternut, acorn, or blue hubbard. You can add cooked squash in place of pumpkin puree to this recipe, deep orange squash like pumpkin is high in fiber and beta-carotene.