Oh yeah! It is Fall. This is my favorite season of the year. The leaves begin to change color, its the perfect weather to take a long hike, and it is PUMPKIN season! I am a pumpkin fiend. Well, I’m a weird pumpkin fiend. I love pumpkin food, but I don’t like pumpkin pie or pumpkin drinks. I know, I’m weird!
Pumpkin Rice
INGREDIENTS
1 1/2 cans of chicken broth (14.5 oz. cans)
2 tbs. olive oil
2 tbs butter
1 chopped onion
3 cloves garlic; chopped
2 fresh sprigs of thyme
1 1/2 cups white rice
1 can pumpkin puree (15 oz can)
3/4 tsp cinnamon
1/2 tsp nutmeg
Parmesan cheese to sprinkle on top
salt and pepper to taste
DIRECTIONS
1-In a large, deep pot, add the olive oil and butter and heat over medium heat.
2- Once the butter is melted, add the onion, garlic,and thyme, stirring occasionally. Cook until the onions are translucent.
3- Add the rice and stir to coat with the butter and oil.
4- Add the broth and cook until all the liquid is absorbed, stirring occasionally.
5- Add the pumpkin puree and stir to incorporate. Add the spices and stir. Add salt and pepper to taste.
6- Serve warm, sprinkle with as much Parmesan cheese as desired.
We paired this meal with an Achaval Ferrer 2012 Quimera which is a blend comprised of:
50% Malbec, Medrano and Luján from Cuyo
24% Cabernet Franc, from Tupungato
16% Merlot, from Tupungato
8% Cabernet Sauvignon, old vines of Medrano and Tupungato
2% Petit Verdot
