So after the success of the Nicole’s ORGANIC GLUTEN FREE PUMPKIN PIE recipe I posted yesterday (over 200 hits!), I decided to give you a couple of more dishes that involve pumpkin. After all, if we don’t take advantage of it now, when then?!
Risotto is one of my favorite ways to prepare rice: must be my Italian roots! For this recipe I recommend to use Trader Joe’s Sprouted Organic California Rice (blend of Brown Red & Black rice), but you can use any kind of rice you like: make sure to adjust the cooking time accordingly.
The ‘pumpkin spice’ brings out the natural flavor of the fresh pumpkin, and the coconut milk makes it for a nice creamy finish. Enjoy it! 🙂
Nicole’s PUMPKIN SPICE ORGANIC RISOTTO
Gluten Free – Dairy Free – Clean Eating – High Fiber – Vegan Recipe
(4 servings)
Ingredients:
½ medium Organic Pumpkin
1¼ cups Trader Joe’s Sprouted Organic California Rice (blend of Brown Red & Black rice)
½ Yellow or White Onion
1 Tbsp Organic Virgin Coconut Oil
2½ cups of Water
½ Tbsp Cinnamon
½ Tsp Nutmeg
1 cup Organic Coconut Milk (canned, full fat)
Salt & Pepper
Preheat oven to 400F. Line a parchment paper sheet on a baking pan, set the pumpkin on it and bake for 20 minutes (yes! the whole thing!). Remove from oven, let cool down until you can easily handle it and with a sharp knife cut it in half, lengthwise. Remove membrane and seeds. Peel, cut half pumpkin into 1-1½ in. cubes and set aside. You can save the other half of the pumpkin for a different project 😉
Roughly chop the onion and put it in a large pot on a low/medium flame along with the coconut oil. Cook for 4-5 minutes until it softens up and becomes translucent. Add the pumpkin, stir together, and cook for another 4-5 minutes. At this point add water, rice and 1½ Tsp of salt. Cover, bring to boil, lower the flame and simmer for 30-35 minutes (or until all liquid is absorbed, but rice is still nice and moist) stirring occasionally. About 25 minutes in, add the cinnamon and nutmeg. When ready, turn the flame off, incorporate the coconut milk, adjust salt, and let it sit covered for another 8-10 minutes.
Serve with cracked black pepper and Parmesan cheese (if you like it): it won’t be Vegan or Dairy Free anymore, but if you can have it it’s DELICIOUS!
Note: You can make a sweet version of this rice as well. SKIP onion, salt & pepper, and ADD 1/3 cup of Organic Unrefined Coconut Sugar instead while cooking.
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Nicole's Eat Good Feel Good Kitchen 