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Categories:
onion butter ground nutmeg cornstarch chicken broth white wine pumpkin white rice Parmesan cheese salt
Viewed: 57 - Published at: a year agoIngredients
- 1 onion (about 8 oz.), chopped
- 2 teaspoons butter or margarine
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 3 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1 cup canned pumpkin
- 3 cups precooked dried white rice
- About 3/4 cup grated parmesan cheese
- Salt and fresh-ground pepper
Method
- In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
- Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
- Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.
