SCENTED RICE IN BAKED PUMPKIN RECIPE
This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suite your taste-it's impossible to go wrong! -Lynn Heisel, Jackson, Missouri
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Wash pumpkin; cut into six wedges. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. Brush wedges with oil. Place onto an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 400° for 35-40 minutes or until tender.
- Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and cardamom if desired.
- Set four pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.
- Yield: 2 servings.
- Originally published as Scented Rice in Baked Pumpkin in Cooking for 2
- Fall 2008, p44
- Nutritional Facts
- pumpkin wedge and 3/4 cup rice equals 389 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 309 mg sodium, 62 g carbohydrate, 5 g fiber, 7 g protein.
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