I didn't actually look at the directions before choosing the recipe. It is a lot of work! I am so glad that my mother-in-law had Ally and Zoe at her house because I don't think I could have made this with them here. When I sat down to actually read the recipe, I was very scared. I had never used fresh pumpkin and cutting it up seemed really difficult. It actually wasn't that bad but it was more difficult for me because I had to break up the steps between nursing Georgia. The best part is that it does taste delicious and makes all that hard work worth it. And I am not even a huge rice fan. So if you have fresh pumpkin and and afternoon to cook, I highly recommend this recipe!
I did make a few changes like using yams and I added some sliced almonds for a bit of crunch. I also used jasmine rice because I have a ton of it and no brown rice.
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adapted from Cooking Light
2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces)
1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium)
2 teaspoons olive oil
1 cup diced onion (1 small)
1/3 cup diced celery (about 1 rib)
2 teaspoons minced garlic
4 cups fat-free, less-sodium chicken broth
1 cup brown rice
2 teaspoons chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 bay leaf
1/4 - 1/2 cup sliced almonds
Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.