Foodie Blogroll

Monday, April 23, 2012

Creamy Pumpkin Faux-sotto

Fix it & Forget It
When you're in the mood the for something creamy & dreamy without a lot of effort, this is the perfect recipe for you. Pumpkin Faux-sotto, a Hungry Girl recipe, requires very little work- just stir the ingredients together in a pot and let simmer for a half hour. The pumpkin and Laughing Cow add a ton of creaminess while the the vegetables add texture and flavor. Pure deliciousness!

Creamy Pumpkin Faux-sotto
Gluten Free
Serves Two

1 cup cauliflower, finely chopped (about 1/2 of a medium head)
2/3 cup low sodium chicken broth
1/2 cup mushrooms (any variety), thinly sliced
1/2 cup canned pure pumpkin
1/4 cup + 2 tbsp. brown rice
1/4 cup unsweetened plain almond milk
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. salt + more to taste
1/8 tsp. black pepper + more to taste
1 wedge of Laughing Cow Light Creamy Swiss Cheese
2 tsp. Parmesan cheese, grated

1. In a medium pot, combine all ingredients (cauliflower, chicken broth, mushrooms, pumpkin, rice, milk, garlic powder, 1/8 tsp. cayenne pepper,1/8 tsp salt, and 1/8 tsp. pepper) except cheese wedge and Parmesan. Stir until well mixed, then bring to boil.

2. Once boiling, reduce heat to medium low and cover. Simmer for about 35 minutes, until rice is cooked and veggies are tender.

3. Stir in cheese wedge and Parmesan. Mix until evenly distributed.

4. Taste for seasoning and serve.

Nutrition Information-- approximately 222 calories per serving (1/2 the recipe)

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