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Creamy Pumpkin Garlic “Rice” (Stage 7)
INGREDIENTS:
  • - Olive oil spray
  • - Two 8oz packages of Miracle Rice
  • - 1 small or ½ large yellow onion, diced
  • - 1 cup canned pumpkin (not pumpkin pie filling)
  • - 6oz non-fat, plain Greek yogurt
  • - ½ cup grated Parmesan cheese
  • - 1-2 garlic cloves, minced
  • - 1½ teaspoons cinnamon
  • - 1 teaspoon nutmeg
  • - Pepper to taste
  • - 5-6 fresh sage leaves, minced or ½ teaspoon dried ground sage

1. Drain Miracle Rice in a fine mesh sieve or a colander lined with paper towels (so the rice does not fall through the holes). The goal is to get the rice as dry as possible.


2. In a medium high edged skillet, heat olive oil cooking spray over medium-high heat. Add diced onion in a pinch of salt. Cook for ~4 to 5 minutes until translucent but not browned.


3. In a blender or food processor, add pumpkin puree, Greek yogurt, Parmesan cheese, cinnamon, nutmeg, and coarsely ground pepper with ½ the cooked onion. Blend until the sauce is very smooth.


4. In the same skillet add garlic to the cooked onion and continue to cook over low heat until garlic is fragrant. Next add in Miracle Rice, cook for 1-2 minutes to cook away any excess water.


5. Add in pumpkin sauce, stir through so everything is incorporated. Stir in sage and continue to cook until consistency is creamy.

 

Prep Time 00:10; Cook Time 00:10; Total Time 00:20; Calories 110; Carbohydrates 5g; Fat 6g; Fiber 2g; Protein 12g; Serving Size 1; Recipe Yield 6

Contributor  Adapted from TheIronYou.com

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