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Pumpkin Walnut Loaf Recipe
Serves 4
In season, use fresh, small pumpkins; out of season use canned.
Each serving (1/4 loaf with 1/4 cup sauce) provides: 1 FA, 2 Vegetable, 1 Bread, 1 Cup.
Per Serving: 299 calories, 10 g protein, 38 g carbohydrates, 13 g fat (6 g poly, 3 g mono, 2 g saturated), 362 mg sodium, 57 mg cholestrol. Ingredients: 1 cup minced onion
1/2 cup minced green bell pepper
1 cup finely diced fresh pumpkin
1/4 cup chicken broth
1 cup cooked long-grain rice, (white or brown)
6 tbsp breadcrumbs
2 oz ca walnuts, finely chopped
1 egg, beaten
2 tbsp minced parsley
3/4 tsp salt
1/2 tsp dried leaf sage
1/4 tsp pepper
3/4 oz grated Parmesan cheese
1 1/2 cup stewed tomatoes
Instructions: 1. Preheat oven to 375 degrees.
2. Spray a large non-stick skillet with nonstick cooking spray.
3. Cook onion and bell peppers over medium heat, stirring often, until onion is pale gold, about 5 minutes.
4. Add pumpkin and broth, cover and cook over low heat until pumpkin is soft, about 7 minutes.
5. Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well.
6. Spray a 4-cup baking dish with nonstick cooking spray.
7. Pack rice mixture into dish; sprinkle with Parmesan and bake 25 minutes.
8. Run under broiler for 1-2 minutes until lightly browned on top.
9. Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil over high heat, stirring frequently.
10. Cook, uncovered, until reduced to 1 cup.
11. Serve as is or puree in blender or food processor.
12. Serve loaf with sauce on the side.
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