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Prep Time
15 mins
Total Time
1 h
Serves
8

Ingredients

2 tbsp
olive oil, divided
30 mL
1 1/2 cups
onion, diced
375 mL
1 1/2 cups
pumpkin, diced
375 mL
1 tbsp
brown sugar
15 mL
1 1/2 cups
arborio rice
375 mL
1/2 tsp
chili powder
2 mL
1/4 tsp
ground cumin
1 mL
2 cups
sodium-reduced chicken broth
500 mL
2 tbsp
butter
30 mL
1 tbsp
fresh sage
15 mL
1 tbsp
fresh thyme
15 mL

Method

Step 1
In a large saucepan, heat half of the oil over medium-high heat. Sauté onions for 2 min., then add pumpkin and sauté for 5 more min., add brown sugar and sauté for 1 min., stirring constantly. Set aside in another dish.
Step 2
In the same saucepan, heat remaining oil over medium-high heat. Add rice, chili powder and cumin, and stir until well coated with oil. Sauté for 1 min., stirring constantly. Add chicken broth and 3 cups (750 mL) water and bring to a boil. Reduce heat and simmer covered for 20 min. Stir in squash mixture, cover and simmer for 5 min. more. Just before serving, stir in butter and fresh herbs, and salt and pepper to taste.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics

Better for you Potluck Side Dish

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
200
Fat:
5 g
Saturated Fat:
2 g
Carbs:
35 g
Fibre:
1 g
Cholesterol:
5 mg
Protein:
3 g
Sodium:
290 mg