Pumpkin Sage Rice

I've seen a few recipes on Pinterest with pumpkin and sage so I thought that I would give it a try with some Parmesan cheese and rice.  This was so delicious that I couldn't stop taking little bites even after I had eat dinner.  I was so excited to take this to work as lunch for a few days, but The Hubby ate it all!  I was so mad at him!  I'm really glad he loved it, but he could have left me a little!  Lesson learned---I need to squirrel away my favorite recipes so I have some for the next day (mainly to see how it tastes, reheats etc. plus I like it).

 {Pumpkin Sage Rice}

 {Closer view of the pumpkiny goodness!}

One year ago:  Annie's Apple Cake

Two years ago:  Baked Egg in Roasted Tomato Cups

Pumpkin Sage Rice

Makes 4 servings

1 cup brown rice, soaked to speed up cooking
2 cups broth
2 tablespoons butter
1/2 cup milk
2 tablespoons cream cheese
3/4 cup pumpkin puree
1/2 to 3/4 cup Parmesan cheese (depending on how cheesy you want it, but the more you put in the less you will taste the pumpkin)
1 tablespoon fresh sage (local), chopped (1 1/2 teaspoons dried)

1. Combine rice and broth in a pan and cook until rice is done adding more broth as necessary.
2. Add butter and stir until melted.
3. Add milk, cream cheese, and pumpkin and stir until melted (if using dried sage, add here).
4. Add cheese and stir until combined.
5. Turn off heat and add sage, stirring to combined.
6. Add salt and pepper to taste.
7. Serve.

The pumpkin and sage were not overwhelming so I can imagine serving this to kids because it does taste creamy and cheesy.  This is also the perfect fall recipe if you don't really care for sweets.  Plus, I feel that pumpkin is very under-utilized for its savory qualities.  Speaking of which, you can also try this Pumpkin and White Bean Stew for another delicious and savory recipe.

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