Pumpkin Walnut Loaf Recipe
Ingredients
| Minced onion | 1 Cup (16 tbs) | |
| Minced green bell pepper | 1⁄2 Cup (8 tbs) | |
| Diced pumpkin | 1 Cup (16 tbs) | |
| Chicken broth | 1⁄4 Cup (4 tbs) | |
| Cooked white rice/Brown long grain rice | 1 Cup (16 tbs) | |
| Breadcrumbs | 6 Tablespoon | |
| California walnuts | 2 Ounce, finely chopped (About 28 Halves) | |
| Egg | 1 , beaten | |
| Minced parsley | 2 Tablespoon | |
| Salt | 3⁄4 Teaspoon | |
| Dried sage | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Grated parmesan cheese | 3⁄4 Ounce | |
| Stewed tomatoes | 1 1⁄2 Cup (24 tbs) |
Nutrition Facts
Serving size
Calories 513 Calories from Fat 111
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 57.5 mg19.2%
Sodium 780.5 mg32.5%
Total Carbohydrates 80 g26.8%
Dietary Fiber 3.9 g15.4%
Sugars 8.6 g
Protein 11 g21.3%
Vitamin A 111.4% Vitamin C 80.2%
Calcium 20.6% Iron 24%
*Based on a 2000 Calorie diet
Directions
Spray a lg.non stick skillet with non stick cooking spray.
Cook onion and bell pepper over medium heat, stirring often, until onion is pale gold, about 5 minutes.
Add pumpkin and broth, cover and cook over low heat until pumpkin is soft, about 7 minutes.
Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well.
Spray a 4 cup baking dish with non-stick cooking spray.
Pack rice mixture into dish; sprinkle with Parmesan and bake 25 minutes.
Run under broiler for 12 minutes until lightly browned on top.
Meanwhile, in a sm.saucepan, bring the stewed tomatoes to a boil over high heat, stirring frequently.
Cook, uncovered, until reduced to 1 cup.
Serve as is or puneer in blender or food processor
Serve loaf with sauce on the side.
Chef
