October 24th is Food Day. According to www.FoodDay.org, “Food Day seeks to bring together Americans from all walks of life—parents, teachers, and students; health professionals, community organizers, and local officials; chefs, school lunch providers, and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way.”
In honor of Food Day, I made the Whole Foods Market recipe for Creamy Pumpkin Brown Rice using nutritious and organic ingredients. The recipe is available on the Whole Foods Market website here: Creamy Pumpkin Brown Rice.
Based on the comments for the recipe, I made a few minor changes to the recipe. I minced and added three cloves of garlic along with the onion, I reduced the amount of broth to four cups, and I added a little cumin, chili power, and freshly grated nutmeg (about 1/8 of a teaspoon each).
The result was a creamy, fall flavored dinner reminiscent of risotto. Because I used organic pumpkin, domestically grown wild bayou rice, and organic low-sodium chicken broth, this dinner was healthy, affordable, and comprised of ingredients grown in a sustainable way.