• 1 1/2 cup fresh cranberries
  • 1/2 onion, chopped (about 1 cup)
  • 2 carrots, chopped
  • 4 cups low-sodium vegetable broth, divided
  • 1 (15-ounce) can pumpkin purée
  • 1 (20-ounce) package frozen brown rice
  • 2 cups thinly sliced chard or kale
  • 3 tablespoons nutritional yeast
  • 1/8 teaspoon ground cloves
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon minced fresh thyme
  • 1/2 cup chopped pecans, toasted


  1. Preheat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place cranberries on the baking sheet and bake about 15 minutes or until cranberries begin to burst and soften. Remove and set aside.
  4. Meanwhile, heat a large high-sided skillet over medium heat until hot.
  5. Add onion and carrots, and cook about 5 minutes or until beginning to brown and stick to the skillet.
  6. Stir in 1 cup vegetable broth and cook 10 minutes longer or until very tender.
  7. Transfer vegetable mixture to a food processor or blender.
  8. Add pumpkin purée and 1/2 cup broth, and process until blended.
  9. Add pumpkin mixture back to the skillet with rice and remaining 2 1/2 cups broth, and bring to a boil.
  10. Reduce heat to medium, stir in greens, cranberries, nutritional yeast and cloves, and cook 10 minutes longer or until rice, cranberries and greens are tender.
  11. Remove from the heat and stir in sage and thyme. Serve garnished with pecans.
Nutritional Info:
Per Serving: (Serves 6): 240 calories (60 from fat), 7g total fat, 0.5g saturated fat, 120mg sodium, 40gcarbohydrates, (8 g dietary fiber, 8g sugar), 5g protein.

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