Creamy Pumpkin Rice with Bacon

By Chef Stacy Maple

Pumpkin is arguably America's most celebrated flavor of the fall season. Evidence of its overwhelming popularity can be found everywhere... from its dominating presence at seasonal roadside stands to trendy coffee house drinks, fast food drive-thru menus, foodie magazine centerfolds and cooking segments on morning television.  But perhaps, nothing truly defines America's love affair with pumpkin more than the place it has earned at our beloved Thanksgiving tables.

Creamy Pumpkin Rice with Bacon  is a new take on our old favorite, pumpkin. The rich, warm notes of the pumpkin, cream, and melted cheeses make this recipe a guaranteed new family favorite. So quick and easy to make, this recipe is a hit on a busy week night as the solo entree or as a fun, new side dish at your Thanksgiving dinner.

INGREDIENTS

2 TB                 Extra Virgin Olive Oil

½ cup               Onion, diced small

2 cups              Rice, cooked

¼ tsp                Thyme, dried

¼ tsp                Nutmeg

¼ tsp                White Pepper

2 oz                  Dry White Wine (optional)

½ cup               Pumpkin, canned

¼  cup              Cream Cheese

2 TB                 Butter, unsalted

½  cup              Heavy Cream

3 TB                 Parmesan Cheese, grated or shredded                     

to taste            Salt

garnish            Parmesan Cheese, shredded or grated

garnish            Chives or Parsley, chopped

garnish            Cooked Bacon, crumbles

DIRECTIONS

Heat Oil in large sauce pan over medium high heat.  Add Onion and cook.

Add cooked Farro, Thyme, Nutmeg and White Pepper. Stir together.

Cook together for 2-3 minutes or until herbs become fragrant, stirring occasionally 

Add Wine and cook until wine has reduced in pan by half. 

Stir in Pumpkin and cook until pumpkin farro mixture is hot.

Add Cream Cheese and Butter. Cook until both have melted into farro, stirring occasionally. 

Add Heavy Cream and Parmesan Cheese (reserve some Parmesan cheese for garnish) and stir.  Increase heat to medium high.  Bring to slow simmer and cook until mixture reaches desired consistency.

Taste and add Salt to suit your liking. 

Divide into 2-4 servings. Garnish with Parmesan Cheese, Chopped Herbs and crumbles of cooked Bacon.  Serve and Enjoy!

Creamy Pumpkin Farro with Mascarpone & Prosciutto

By Chef Stacy Maple

Pumpkin is arguably America's most celebrated flavor of the fall season. Evidence of its overwhelming popularity can be found everywhere this time of year...from its dominating presence at seasonal roadside stands to trendy coffee house drinks, fast food drive-thru menus, foodie magazine centerfolds and cooking segments on morning television.  But perhaps, nothing truly defines America's love affair with pumpkin more than the place it has earned at our beloved Thanksgiving tables.

Creamy Pumpkin Farro with Mascarpone & Prosciutto is a new take on our old favorite, pumpkin. The rich, warm notes of the pumpkin, cream, and melted cheeses make this recipe a guaranteed new family favorite. So quick and easy to make, this recipe is a hit on a busy week night as the solo entree or as a fun, new side dish at your Thanksgiving dinner.

Chef Stacy's Notes: 
If you are unfamiliar with farro, mascarpone or prosciutto or having trouble finding these ingredients, check out my Creamy Pumpkin Rice with Bacon recipe. It is a similar recipe that uses more commonly found ingredients... Both are sure to please!

INGREDIENTS

2 TB Extra Virgin Olive Oi

½ cup Shallot, diced small

2 cups Farro, cooked

¼ tsp Thyme, dried

¼ tsp Nutmeg

¼ tsp White Pepper

2 oz Dry White Wine (optional)

½ cup Pumpkin, canned

¼ cup Mascarpone

2 TB Butter, unsalted

½ cup Heavy Cream

2 TB Parmesan Cheese, grated

to taste Salt

garnish Parmesan Cheese, grated or shredded

garnish Chives or Parsley, chopped

garnish Cooked Prosciutto, crumbles

DIRECTIONS

Heat Oil in large sauce pan over medium high heat.  Add Shallots and cook. 

Add cooked Farro, Thyme, Nutmeg and White Pepper. Stir together.

Cook together for 2-3 minutes or until herbs become fragrant, stirring occasionally 

Add Wine and cook until wine has reduced in pan by half. 

Stir in Pumpkin and cook until pumpkin farro mixture is hot.

Add Mascarpone and Butter. Cook until both have melted into farro, stirring occasionally. 

Add Heavy Cream and Parmesan Cheese (reserve some Parmesan for garnish) and stir.  Increase heat to medium high.  Bring to slow simmer and cook until mixture reaches desired consistency.

Taste and add Salt to suit your liking. 

Divide into 2-4 servings. Garnish with Parmesan Cheese, Chopped Herbs and crumbles of cooked Prosciutto or Bacon.  Serve and Enjoy!