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Pumpkin Walnut Loaf Recipe
|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)|
|California walnuts||2 Ounce, finely chopped (About 28 Halves)|
|Egg||1 , beaten|
|Minced parsley||2 Tablespoon|
|Dried sage||1⁄2 Teaspoon|
|Grated parmesan cheese||3⁄4 Ounce|
|Stewed tomatoes||1 1⁄2 Cup (24 tbs)|
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 mg
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
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.