Ok, I didn't know exactly what to call this recipe, but it is DELICIOUS!! My youngest can't eat it because it's full of dairy ingredients, but my other gluten-free kids can! It's pretty fast and easy to make. (Sorry for the semi-blurry pictures. My camera lens desperately needed a cleaning. Future ones will be nice and sharp!)
Here's the recipe:
3 cups rice (measured dry)
8 oz cream cheese, cubed
2/3 cup grated parmesan cheese
1/2 cup butter, sliced
1/2 cup milk
1 cup pumpkin, canned or otherwise
1/2 tsp cayenne pepper
1 lb browned sausage (andouille is my favorite!)
I know, I know. At this point you're freaking out because this recipe has pumpkin in it. Pumpkin mixed with cheese and cayenne pepper. Because pumpkin's just supposed to be mixed with cinnamon and clove and baked in a crust and topped with whipped cream, right? WRONG!! Trust me. While pumpkin pie is super-scrumptious, so is this! The final result is not pumpkiny-tasting. It's perfect. Just be brave and try it--you won't be disappointed!! And it's nearing that pumpkin time of year, so what better time to try this recipe?
Start by cooking your rice. I use a rice cooker, and I LOVE it!!
When the rice is nearing the end of its cook, brown your sausage. My absolute favorite in this recipe is Whole Foods' andouille sausage. The combo of the cheesy sauce and the spiciness of the sausage is to die for! Today I used a simple smoked sausage, because I got it on sale for super cheap. If you're making this recipe gluten-free, make sure that your sausage is a gluten-free sausage.
Next, combine the cream cheese, butter, parmesan cheese, and milk in a saucepan. Cook on low, stirring frequently, until everything's melted. Stir in your pumpkin and cayenne until heated through.
Add the sausage, then stir in your rice.
That's it! You're done! All you have left is to eat and enjoy!