Pumpkin Apple Harvest Rice

 Doesn't this look delicious?!  We were surprised at how well these slightly random ingredients meshed together.

I got the idea for the recipe here, but tweaked it a little.  I served this as a side dish, but I added a can of chickpeas to the leftovers for a hearty lunch option for Scot.  And I omitted the nuts.  For one, I'm highly allergic to walnuts, and two, they just add extra expense and fat calories to a dish.

This was incredibly easy to throw together.  Once the rice was done, it took about 5 minutes total.  TOTAL.

Scot thought there were a few too many onions, but I didn't.  So just be aware in case you have anti-onion-eaters at your table.

Pumpkin Apple Harvest Rice
Serves 6 sides, 4 main (with chickpeas)

• 1 3/4 c cooked brown rice
• 1 cup 100% pure solid pumpkin puree (canned)
• 1 1/2 T apple cider vinegar
• 1-3 T brown sugar (depending on how sweet you want it)
• 1/4 t cinnamon
• 1/4 t pepper
• 1 small apple, skins on, chopped small 
• 1 small (or less) red onion, minced 
• 1/2 c raisins 
• 1 can garbanzo beans, rinsed and drained (optional for main dish)

--   In a small bowl, combine the pumpkin, vinegar, sugar and spices.  Warm in microwave for a minute.
--  Add in the rice and stir to coat well.
--  Fold in the onion, apple, and raisins.