Creamy Pumpkin Rice

Step 1: Onion and Garlic ... Add the olive oil and butter to a pot, and bring to medium high heat. Add the onion, garlic, red pepper flakes, a pinch of salt and pepper; and, saute for 2 minutes - stirring often.

Step 2: Rice ... Add the rice, and mix to combine. Cook just a minute or two, until the rice is coated well, and lightly toasted. NOTE: You do not want to use any quick cooking, or converted rice for this.

Step 3: Broth ... Mix the pumpkin puree with the broth; and, add to the rice. Also, add the bay leaves, nutmeg; stir, and bring to a light boil. Immediately reduce to a low simmer, cover; and, cook approximately 35-45 minutes (follow package directions for the rice).

Step 4: Nuts ... As the rice cooks, you can toast the nuts if you want. Add the nuts to a dry saute pan; and, bring to medium high heat. Cook 3-4 minutes, stirring often, until you can smell them; and, they are toasted. They go quickly, so keep an eye on them. Transfer to a plate to cool.

Step 5: Finish ... Remove the bay leaves; and, add the fresh sage and walnuts. Season again with salt and pepper if necessary; and, mix to combine.

Step 6: Serve and ENJOY! ... If you want, a little parmesan shavings is a nice garnish. Enjoy along side a roasted maple glazed pork roast or chicken. It is a great Fall dish. Add some fresh cranberry sauce and roasted green beans too.