- 3 1/2 cups low-sodium vegetable broth
- 1 1/2 cups short grain brown rice
- 1 teaspoon sea salt, or to taste, divided
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cups fresh pumpkin or butternut squash cubes (10 ounces; about 1/2-inch cubes)
- 2 teaspoons champagne vinegar or white balsamic vinegar
- 1 tablespoon finely chopped fresh sage + additional sage for garnish
- 3 tablespoons plain low-fat Icelandic-style yogurt or quark
- 3 tablespoons freshly grated Parmesan cheese, divided
- 2 tablespoons crumbled blue or goat cheese
- Bring the broth, rice, and 1/2 teaspoon of the salt to a boil in a medium saucepan over high heat. Cover, reduce heat to low, and simmer until the rice is cooked through yet firm, about 45 minutes.
- Meanwhile, heat the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the onion, pumpkin, vinegar, chopped sage, and remaining 1/2 teaspoon salt, increase heat to medium-high, and sauté until the onion and pumpkin are lightly caramelized, about 6 to 7 minutes. Cover, reduce heat to low, and cook until the pumpkin is fork tender, shaking the pan a few times during cooking, about 5 minutes. Remove lid.
- Transfer the cooked rice to the pumpkin mixture in the skillet. Add the yogurt, 2 tablespoons of the Parmesan, and the blue cheese, and cook while gently stirring until evenly combined, about 1 minute.
- Transfer into individual bowls or hollowed out personal-sized pumpkins, sprinkle with the remaining Parmesan, garnish as desired with sage, and serve.
Per serving: 400 calories, 9g total fat, 2.5g saturated fat, 0g trans fat, 5mg cholesterol, 830mg sodium, 68g total carbohydrate, 5g dietary fiber, 5g sugars, 10g protein
- Serving Size: 1 1/2 cups