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
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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.
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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.