| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Low fat, Rice, Side dishes, Vegetables, Want to try | 4 | servings | |
INGREDIENTS
| 1 | Onion; Abt 8 Oz, Chopped | |
| 2 | ts | Lowfat Margarine |
| 1/2 | ts | Ground Nutmeg |
| 2 | tb | Cornstarch |
| 3 1/2 | c | Nonfat Veg Chicken Broth; Low Sod, Note 1 |
| 1/2 | c | Dry White Wine |
| 1 | c | Canned Pumpkin |
| 3 | c | Precooked Dried White Rice |
| 1/2 | c | Nonfat Parmesan Cheese |
| Salt And Pepper |
INSTRUCTIONS
Note 1: Original recipe used regular chicken broth In a 4 - 5 qt pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 - 4 min. Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 - 4 min. Cover and remove from heat; let stand 5 min. Stir in Parmesan cheese. Sprinkle portions with additional cheese and add salt and pepper to taste. Make 4 serving Prep and Cook Time: About 15 min Recipe by: Sunset, Oct 1997 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 18, 1999, converted by MM_Buster v2.0l.
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