Pumpkin Walnut Rice Stack


Pumpkin Walnut Rice Stack

Pumpkin is steamed, mashed and seasoned with walnuts and thyme, while mushrooms are sautéed with garlic and sage. Impress your friends with your vertical food stacking skills with this delectable tower with layers of pumpkin, mushrooms, walnuts and brown rice. This recipe comes to us from Lisa of Barefoot in Her Kitchen.

Serves 4

  • 2 cups water
  • ½ small pumpkin*, skin removed and cut into quarters
  • 2 tablespoons olive oil
  • 1 cup nonfat milk
  • 2 tablespoons nonfat cream cheese
  • 1 tablespoon thyme
  • ½ cup walnuts, chopped
  • 2 cups cremini mushrooms, sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon sage
  • salt and pepper, to taste
  • 2 cups brown rice, cooked

*If you don’t have a double boiler to make the steamed pumpkin, roasting the pumpkin is also an option. To do so, replace the first step with cutting a pumpkin in half, scooping out the seeds and roasting cut side down, in a 400 degree oven for 40-50 minutes, or until pumpkin flesh is soft when poked as a fork.

Place 2 cups of water in a double boiler over medium-high heat. When the water begins to boil, place the peeled, quartered pumpkin pieces on the top of the double boiler and steam for about 15-20 minutes, or until the pumpkin is soft.

Once the pumpkin is cooked, cut into smaller cubes and transfer to a saucepan over medium heat. Add the milk and 1 of the tablespoons of olive oil. Cook for 4-6 minutes, gently smashing the pumpkin as the milk absorbs the pumpkin and the mixture becomes smooth.

Add the cream cheese, walnuts and thyme to the sauce pan, stirring continuously until well incorporated. Season with salt and pepper to taste.

Place the remaining tablespoon of olive oil in a separate saucepan over medium-high heat. Sauté the mushrooms for 3-5 minutes, or until the mushrooms begin to turn golden-brown. Add the garlic and sauté for 2-3 minutes more. Season with the sage and salt and pepper to taste.

Place the sautéed mushrooms in equal proportions in 4 long, tall glasses. Spoon equal portions of the pumpkin on top, followed by the cooked brown rice.

Push any air-pockets out of the layers with a wooden spoon. Let stand for 1-2 minutes, flip over and gently pull the jar off, shimmying gently if necessary. Serve warm and enjoy.

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Nutrition Information

Pumpkin Walnut Rice Stack

Servings per Recipe: 4

Amount per Serving

Calories:  539.4

Calories from Fat:  174

Total Fat:  19.5g

Saturated Fat:  2.5g

Cholesterol:  1.7mg

Sodium:  43.3mg

Potassium:  500mg

Carbohydrates:  78.6g

Dietary Fiber:  4.8g

Protein:  14.2g

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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