Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Pumpkin, Rice And Apricots Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Tablespoon(s) Oil
1 Onion, finely chopped
6 Cup(s) Pumpkin*, cubed
3/4 Cup(s) Dried Apricots, chopped
1 Teaspoon(s) Salt
3/4 Cup(s) Water
1 Cup(s) Cooked rice
Directions:
Or can substitute butternut or buttercup squash or sweet potatoes.
Heatoil in a wide skillet over medium heat. Add onion and cook &
stiroccasionally, until it begins to brown. Add pumpkin pieces to
skillet asyou prepare it. Stir to coat. Chop apricots and add to
skillet alongwith salt and 3/4 cup water. Cover and simmer the mixture
15 minutes.Add cooked rice and cook 10 minutes more, or until pumpkin
is tender.Stir often as it cooks.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 226
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 981.5mg
Potassium: 729.9mg
Carbohydrates: 39.1g
Fiber: 8.7g
Sugar: 17.6g
Protein: 4.2g


Scale this recipe to Servings [?]