3 cups pumpkin, peeled and cubed

1 cup squash, peeled, and cut into 1″ cubes

1 tsp. NutriFit™ Mediterranean Salt & Sugar Free Spice Blend (For each tablespoon of the Mediterranean Spice Blend, you may substitute: 1 tsp oregano, 1 tsp basil, 1/2 tsp black pepper, and 1/2 tsp garlic.)

3 cups fat free, reduced sodium vegetable broth

1 tbsp. extra virgin olive oil

2 cups onion, finely chopped

1 clove garlic, minced

1 cup short grain brown rice

¼ cup dry white wine

2 tbsp. parmesan cheese, grated

2 tbsp. fresh parsley, minced

¼ tsp. salt

¼ tsp. white pepper



1.   Sprinkle pumpkin and squash with the Mediterranean Spice Blend. Steam, covered, for 15 minutes or until tender; set aside.

2.   Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

3.   Heat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

4.   Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).

5.   Stir in squashes; cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.