It’s finally pumpkin season, and the reasons to incorporate falls finest vegetable is endless. Aiding in vision, heart health, and sustaining hunger, pumpkin is a great way to add a nutritional kick to any fall dish. This brown rice dish, cooked with pureed pumpkin and low sodium vegetable broth, creates a creamy, risotto-like dish that is high in vitamin A and fiber!

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 white or yellow onion, chopped
• 2 cups uncooked brown basmati rice
• 1 (15 ounce) can pumpkin puree
• 6 cups low sodium chicken or vegetable broth
• 3 bay leaves
• Salt and pepper to taste
  

Directions:

In a large pot, heat oil over medium heat. Add onions and cook, stir occasionally, until softened and translucent, 7-8 minutes. Add rice and stir to coat with oil. Toast rice, stirring often, until fragrant, 3-4 minutes more. Meanwhile, whisk together pumpkin puree and broth in a large bowl.

Stir broth mixture and bay leaves into pot, season with salt and pepper and bring to a boil. Reduce heat to medium low, cover, and cook, stirring occasionally to keep rice from sticking to the bottom of the pot, until liquid is absorbed and rice is cooked through and creamy , about 45 minutes. Transfer to a bowl and serve immediately.

Adapted from: www.wholefoodsmarket.com/recipes