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Pumpkin Rice Is Nice For Waistline, Skin

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The Tampa Tribune

Published: November 28, 2007

Cinderella's fairy godmother had the best idea for spare pumpkins: a tricked-out ride to a ball featuring not only a gorgeous prince, but happily ever after and, we're guessing, lifetime maid service, too.

But for those of us who abandoned our Cinderella complexes back in the 1980s, these humble, orange orbs, be they fresh or canned, mean food. Divas in the real world know that cooking is sexy. While lazy stepsister types order takeout, modern girls celebrate autumn with a libidinous feast for the senses with racy risottos, steamy soups and trendy, handmade pumpkin raviolis.

Although a serving of supernutritious pumpkin may not always deliver romance and financial security, with teensy calories (just 49 per 1-cup serving) and wrinkle-zapping beta carotene, you're sure to look fab should P. Charming mosey on past with your missing Jimmy Choo.

WAY TO HIS HEART PUMPKIN CHORIZO RICE

3 links chorizo sausage, sliced

1 small onion, chopped

2 ribs celery, chopped

8 fresh sage leaves, chopped

1/2 cup golden raisins

1 cup canned pumpkin, unsweetened
Coarse salt and cracked black pepper, to taste

1 1/2 cups white basmati rice
1/2 cup dry white wine
3 cups chicken stock

1 teaspoon herbes de Provence

1 bay leaf
1/2 teaspoon ground nutmeg
Grated Parmesan for garnish
Lime wedges for garnish

In a pot large enough to hold all ingredients, fry the chorizo over medium-high heat until slightly crisp; discard most of the fat. Reduce heat to medium, and saute the onion and celery until softened. Add the sage, raisins, pumpkin, salt, pepper and wine. Simmer for 10 minutes, stirring occasionally.

Stir in the rice and stock; season with herbs de Provence, bay leaf and nutmeg. Bring to a boil, then cover and reduce heat to medium-low. Simmer until the rice is tender and the liquid is absorbed. Taste for seasoning and adjust, if necessary.

Serve with freshly grated Parmesan cheese and lime wedges.

Makes 8 servings.

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