| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Vegan, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Baked pumpkin; pureed, see recipe |
| 2 |
c |
Apple cider; or apple juice |
| 2 |
tb |
Olive oil; divided |
| 2 |
c |
Arborio rice |
| 2 1/2 |
c |
Hot water; divided, up to 3 Cups |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Peeled apples; seeded and diced |
| 1/4 |
c |
Roasted red bell pepper; peeled, seeded, and diced |
| 1/2 |
|
Scotch bonnet chili; seeded and minced OR 1 tsp. bottled hot sauce |
| 1/4 |
c |
Roasted poblano chili; peeled, seeded, and diced |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground allspice |
| 2 |
tb |
Fresh marjoram; minced OR 1 teas. dried |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Shelled pumpkin seeds |
INSTRUCTIONS
Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a
simmer, cook until hot, about 2 minutes. Set aside, keep warm.
In separate saucepan, heat half of oil over medium-low heat. Add rice;
saute until each grain is coated with oil. Stir in 2 cups hot water; bring
to simmer. continue cooking and stirring until most of the water is
absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with
remaining hot water, stirring and cooking slowly between each addition
until liquid is absorbed and rice is al dente, about 20 minutes. Remove
from heat; keep warm.
In medium saute pan, heat remaining oil over medium-low heat. Saute onion
until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in
bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture
into hot rice. Just before serving, stir in pumpkin seeds and adjust
seasoning. Makes 8 to 10 servings.
Serving Suggestion: If desired, season additional pumpkin puree to taste
with salt, pepper and cinnamon. On serving plate, spoon puree around
risotto.
Note: When working with hot chilies, wear rubber gloves or plastic baggies
over your hands and avoid touching your face. The intense heat can burn the
eyes, nose and mouth.
>From the Red Sage Restaurant
Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Vegetarian Times, October 1996
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 12, 1998
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