Vegan Pumpkin Rice

I know that I need to get a real camera or something, as these pictures aren’t much good, but you know what?  The dish is tasty, so whatever!

Vegan Pumpkin Rice
makes 24 servings

Ingedients:
6 Cups- 100% Libby Pure Pumpkin Puree
8 Cloves Fresh Garlic
10 Cups Cooked Rice
1 Large Onion, diced
2 Stalks Celery, diced
4 tbsp Olive Oil
2 tsp Rubbed Sage
1 tsp Ground Fennel
1/4 tsp ground Cinnamon
1 tsp Salt
2 tsp Ground Black Pepper

Directions:
Slowly heat (roast) the garlic cloves in the olive oil until golden.  Mince the garlic; reserve olive oil.  Cook 5 cups of white rice (I’d have used brown rice, but I didn’t have any in the house) with water, pinch of salt, minced roasted garlic, and 1 tbsp of reserved olive oil. 

While rice is cooking, saute onion, celery, and spices in remaining oil until softened.  Stir in pumpkin and shut off heat.

Once rice is cooked, stir into pumpkin mixture, and serve.

If you don’t need to make this vegan, it would be pretty tasty with chicken broth in the rice cooker and some hard cheese grated in.  And maybe next time, I’ll cook the rice in some low sodium vegetable broth.

Nutritional Facts:
Calories: 130.9
Total Fat: 2.7g
   Saturated Fat: 0.4g
   Polyunsaturated Fat: 0.3g
   Monounsaturated Fat: 1.7g
Cholesterol: 0.0mg
Sodium: 103.5mg
Potassium: 50.8mg
Total Carbohydrate: 24.2g
   Dietary Fiber: 3.1g
   Sugars: 2.0g
Protein: 3.0g

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