HARVEST RICE
When you come in from harvesting (or doing anything outside in cool weather) this rice dish will hit the spot.
Provided by SJG3483
Categories Grains
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set aside rice and nuts.
- Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish.
- Combine with rice and put back in the squash shells.
- Sprinkle with walnuts.
- Cook at 350 for 15 minutes.
Nutrition Facts : Calories 351, Fat 18.8, SaturatedFat 6.5, Cholesterol 22.9, Sodium 220.8, Carbohydrate 45.8, Fiber 5.2, Sugar 8.7, Protein 5.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love