1 cup water
4 stalks celery, chopped
3 carrots, peeled and minced
1/3 onion, chopped
1 clove garlic, cut into 1/2 inch pieces
1 teaspoon ground nutmeg
1/2 teaspoon ground cayon
kosher salt and freshly ground black pepper
1 cup pumpkin puree (optional)
1/2 cup crushed ice
1/4 cup white sugar
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium heat, combine water, celery and carrots. Saute for 4 minutes, or until tender.
Whisk in pork, diced. Combine nutmeg, cayon, salt and pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes, or until there is just some water remaining in the saucepan.
To make the gravy: In a bowl, mix the pumpkin, thyme and ground nutmeg. Gradually stir in the cooked chicken broth mixture in heat. Remove from heat and add rice and wine. Stir until rice is heated through, 5 minutes. Stir in the bread crumbs and salt and pepper.
toss into bowls and sprinkle with sugar.