- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 1/2 cups
- onion, diced
- 375 mL
- 1 1/2 cups
- pumpkin, diced
- 375 mL
- 1 tbsp
- brown sugar
- 15 mL
- 1 1/2 cups
- arborio rice
- 375 mL
- 1/2 tsp
- chili powder
- 2 mL
- 1/4 tsp
- ground cumin
- 1 mL
- 2 cups
- sodium-reduced chicken broth
- 500 mL
- 2 tbsp
- butter
- 30 mL
- 1 tbsp
- fresh sage
- 15 mL
- 1 tbsp
- fresh thyme
- 15 mL
Directions
Step 1
In a large saucepan, heat half of the oil over medium-high heat. Sauté onions for 2 min., then add pumpkin and sauté for 5 more min., add brown sugar and sauté for 1 min., stirring constantly. Set aside in another dish.
Step 2
In the same saucepan, heat remaining oil over medium-high heat. Add rice, chili powder and cumin, and stir until well coated with oil. Sauté for 1 min., stirring constantly. Add chicken broth and 3 cups (750 mL) water and bring to a boil. Reduce heat and simmer covered for 20 min. Stir in squash mixture, cover and simmer for 5 min. more. Just before serving, stir in butter and fresh herbs, and salt and pepper to taste.
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Nutrition Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 200
- Fat:
- 5 g
- Saturated Fat:
- 2 g
- Carbs:
- 35 g
- Fibre:
- 1 g
- Cholesterol:
- 5 mg
- Protein:
- 3 g
- Sodium:
- 290 mg
