1 cup of organic brown rice, quinoa, or quick-cooking bulgur, uncooked
6 cloves of garlic, divided
2 tsp. light miso (non-GMO, organic), divided
1 tsp. ground turmeric
¼ organic yellow, red, or green bell pepper
2 large organic tomatoes
1 cup low-sodium vegetable broth
1 cup raw pumpkin, peeled and diced
2 sprigs fresh organic parsley, chopped
Place the 2 cups of water in a medium saucepan and add the rice, quinoa or bulgur. Add 3 cloves of the garlic, 1 tsp. of the miso, turmeric, and bell pepper. Bring to a boil.
Reduce heat and cook according to the instructions on the package of rice, quinoa, or bulgur.
In a food processor, chop the tomatoes and the rest of the garlic. Add to a saucepan and sauté for 5 minutes.
Add the vegetable broth, remaining 1 tsp. miso, and the chopped pumpkin. Cover and cook over medium-low heat for 14 minutes or until the pumpkin is tender. Serve the rice (or quinoa or bulgur) in individual bowls.
Add the pumpkin mixture and top with the fresh parsley.