Thanksgiving "Risotto"
- 1 1/2 cup fresh cranberries
- 1/2 large onion, chopped (about 1 cup)
- 2 carrots, chopped (about 1 cup)
- 4 cups low-sodium vegetable broth, divided
- 1 (15.0-ounce) can pumpkin purée
- 1 (20.0-ounce) package frozen brown rice
- 2 cups thinly sliced Swiss chard or kale
- 3 tablespoons nutritional yeast
- 1/8 teaspoon ground cloves
- 1 tablespoon finely chopped fresh sage
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 cup chopped pecans, v
Preheat the oven to 425F.
Line a rimmed baking sheet with parchment paper.
Place cranberries on the baking sheet and bake until cranberries begin to burst and soften, about 15 minutes.
Remove and set aside.
Meanwhile, heat a large high-sided skillet over medium heat until hot.
Add onion and carrots, and cook until beginning to brown and stick to the skillet, about 5 minutes.
Stir in 1 cup of the vegetable broth and cook until very tender, about 10 minutes.
Transfer vegetable mixture to a food processor or blender.
Add pumpkin puree and 1/2 cup of the broth, and process until blended.
Add pumpkin mixture back to the skillet with rice and remaining 2 1/2 cups broth and bring to a boil.
Reduce heat to medium, stir in greens, cranberries, nutritional yeast and cloves, and cook until rice, cranberries and greens are tender, about 10 minutes.
Remove from the heat and stir in sage and thyme.
Serve garnished with pecans.
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- 1 1/2 cup fresh cranberries
- 1/2 large onion, chopped (about 1 cup)
- 2 carrots, chopped (about 1 cup)
- 4 cups low-sodium vegetable broth, divided
- 1 (15.0-ounce) can pumpkin purée
- 1 (20.0-ounce) package frozen brown rice
- 2 cups thinly sliced Swiss chard or kale
- 3 tablespoons nutritional yeast
- 1/8 teaspoon ground cloves
- 1 tablespoon finely chopped fresh sage
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 cup chopped pecans, v