Food Day 2011 – Creamy Pumpkin Brown Rice

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.

Toasting the brown rice with onions and garlic
Toasting the brown rice with onions and garlic
Mixing in the pumpkin and chicken broth
Mixing in the pumpkin and chicken broth
Serving the Creamy Pumpkin Brown Rice
Serving the Creamy Pumpkin Brown Rice
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