Add to parchment lined baking tray and bake at 350˚F for about 30 minutes, or until tender.
1 shallot, minced
1 clove garlic, minced
3-4 tbsp olive oil
Bundle fresh sage leaves
1/4 cup white wine
1/2 cup Arborio rice + 1/2 cup mixed wild rice, for color (or just 1 cup Arborio)
1- 32 ounce container Organic Vegetarian Pho Soup Base (already spiced with flavors like anise, cinnamon, ginger..)
3/4 cup cooked pumpkin meat/puree (I used the meat from 4 mini pumpkins)
S+P to taste
Grated parm (optional)
In a large sauté pan with lid, cook the diced shallot and garlic in the olive oil over medium high heat until translucent. Add the bundle of sage and continue to cook until fragrant. Add the rice to toast.
Once the kernels begin to turn brown, add the wine to deglaze the pan. Stir, then salt and pepper to taste, and begin adding the vegetarian pho stock. Add 1 cup and let it cook down. Do this until there is only one more cup left, then whisk in the last remainder of the pho and the pumpkin puree, and cover with a lid until rest of liquid is absorbed. Rice should be fully cooked but not gummy. Adjust the salt and pepper to taste and serve. Serve in mini pumpkin and sprinkle with grated parm if you like.