Pumpkin Pilaf* 1 c. long-grain brown rice 1 tbls butter 2 cups chix/vegetable broth 1 c. canned pumpkin (or pureed butternut squash) ¼ tsp. cinnamon 1 scallion, minced In a saucepan over high heat, cook rice in melted butter stirring until coated. Stir in broth, pumpkin, & cinnamon. Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes Makes 6 ½ cup servings. 159 calories, 4 g. fat, 27 carbs, 3 g. fiber, 3 g. protein.