Hello september…A new month is here and all I can think about is pumpkin recipes…I don’t know why but I can’t get over this craving. It doesn’t help that supermarkets are now filled with beautiful gourds, funny looking squash pieces and BIG pumpkins. There are even halloween decorations in some stores… That being said – I would like to share with you one of my pumpkin recipes. Remember when I told you that I make rice on Mondays? This is something you can do with leftover plain rice from the day before. I come from a culture were rice is an essential part of our diet. Some people even eat it everyday. Nevertheless, this dish is complex with flavors that remind me of Fall and the French Countryside…at least I would like to believe so. You get your whole grains from the rice, the protein from the white beans and the added nutrition from the fresh vegetables. Moreover you have punches of unexpected spices and seasonings which is likely to make this a memorable dish. This is good enough to have during your hectic weekday – I recommend using a food processor to speed up the prepping process…or to serve when you have friends or family over. Enjoy!
FOR THE BEANS:
1 can white beans, drained & washed
1 cup pumpkin , cubbed
1/2 cup zucchini, finely chopped
1/2 cup string carrot, finely chopped
1/2 small white onion, finely chopped
1 tsp herbs de Provence, each
1/2 tsp dill
pumpkin spice, 2 sprinkles
1/4 tsp salt & pepper , of each
ground ginger, 2 sprinkles
1/2 tsp apple cider vinegar
1/2 tsp brown sugar
1 tsp olive oil
FOR THE RISOTTO:
3 cups brown rice or Texmati rice, already cooked
1/4 cup parmesan cheese, optional
pumpkin seeds, optional- for garnish
1. COOKING THE BEANS:
Using a food processor- chop the onions and set aside. Chop the remaining vegetables & set aside on a separate bowl. Chop the pumpkin by hand into 1/2″ pieces.
2. Heat the olive oil on a medium sized sauce pan. Add the onions and pumpkin pieces first. Sauté until the onion becomes transparent. Add the remaining vegetables and cook on medium heat for 2-3 min.
3. Drain & wash the white beans. Add to the vegetable mixture. Fill up the empty bean can with water and add to the sauce pan. Add the vinegar and seasonings. Sprinkle with some pumpkin spice and ginger on top. Stir.
4. Let the beans boil until the liquid reduces in volume by half; then switch to low heat. This can take from 10-15min depending on the stove.
5. ASSEMBLING THE MOCK RISOTTO:
In a big non-stick skillet – add the 3 cups of cooked rice. Top with all of the white beans. Gently mix in low heat. (If the beans had some remaining liquid, switch the heat to medium low and let the rice mixture simmer and absorb all of the flavors from the beans). Meanwhile grate the fresh parmesan. If you are vegan or want to keep this recipe lower in calories skip the cheese and sprinkle with some pumpkin seeds. If not…sprinkle the parmesan cheese on top.