Creamy Pumpkin Garlic Rice

Creamy Pumpkin Garlic Rice

Paleo friends; sub the brown rice with cauliflower rice, it'll be just as good (but you guys know that I have this thing for brown rice!).

Ingredients

Serves 6

1 ½ cups / 6 oz / 170 gr brown rice

1 medium shallot (or onion), chopped

1 ¼ cups / 9.4 oz / 355 gr pumpkin puree

1 cup / 240 gr heavy cream

¾ cup / 2.65 oz / 75 gr grated Parmesan cheese

1 ½ teaspoons fine grain sea salt, divided

2 tablespoons butter, divided

2 cloves garlic, minced

A pinch of freshly grated nutmeg

Freshly ground pepper to taste

Chopped fresh parsley

Directions

Cook the rice according to package instructions. Set aside.

Melt one tablespoon of butter in a large nonstick skillet over medium heat, add shallot, a pinch of salt and saute for about 4 to 5 minutes until translucent but not browned.

Transfer to a blender, add pumpkin puree, Greek yogurt, Parmesan cheese, salt, nutmeg and black pepper.

Blend until the sauce is very smooth (a couple of minutes should do).

In the same skillet you used before, melt the remaining one tablespoon of butter and add the garlic, sauteing over low heat until the garlic is fragrant, about 3 to 4 minutes.

Add cooked brown rice and pumpkin sauce and stir until everything is incorporated.

Sprinkle with chopped fresh parsley and serve!