| 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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