- 2 cans Palmini rice or cauliflower rice
- 1 can pumpkin
- 1/4 c white wine
- 3 tbsp vegan butter or ghee
- 1/2 c white onion, finely diced
- 2 tsp minced garlic
- 1/2 tsp Turmeric
- 1/4 tsp allspice
- 1/4 tsp red pepper flakes
- 3 tbsp fresh flat leaf parsley, chopped
- 2 tbsp shredded vegan mozzarella (I love Miyokos)
- Salt & pepper, to taste
- Add the white wine, garlic, butter and onion to a pan on medium heat.
- Once onions are translucent, add in pumpkin and the rest of the ingredients outside of the rice.
- Allow sauce to mix well on medium/low heat.
- Turn the heat down to low and fold in rice.
- Allow to simmer for ~10 minutes.
