Heat the butter in a large saucepan. Add the onion and bacon and cook for 2-3 minutes. Add the garlic, rice and sage and cook, stirring, for a further 1-2 minutes. Combine the soup mix and cold water. Add to the pan with the boiling water and pumpkin. Bring to the boil, stirring. Cover the pan and simmer over a low heat for 20-25 minutes or until the rice and pumpkin are tender and the liquid is absorbed. Stir occasionally. Stir in the grated parmesan cheese and parsley. Top with shaved parmesan cheese if desired.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 68 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 16.6mg||5 %|
|Sodium 71.5mg||2 %|
|Potassium 148.2mg||4 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 36.3g|
|Protein 4.6g||7 %|
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Calories per serving: 240
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