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Curried Pumpkin Rice

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Submitted by Magsmom

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

55 min

Ingredients

1 ½ 355
CUPS ML RICE
long grained
2 3E+1
TABLESPOONS ML BUTTER
or oil
1 1
EACH EACH ONIONS
small, chopped
1 237
CUP ML PUMPKIN
raw, diced
1 5
TEASPOON ML CURRY POWDER
2 473
CUPS ML WATER
1 1
PINCH PINCH SALT *

Directions

Heat butter or oil in medium size saucepan, add onions.

Cook about 3 minutes until wilted, add pumpkin .

Cook another few minutes until pumpkin softens (about 5 minutes) ; stir in curry.

Cook one minute. Add rice; coat well with onion mixture.

Add water and salt; bring to a boil. Lower heat, cover.

Cook gently 15 minutes. Turn heat off, allow to rest at least 7 to 10 minutes to absorb water before serving.

Adjust seasonings to taste if necessary.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 336 17% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 53mg 2%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 13%
Sugars g
Protein 12g
Vitamin A 194% Vitamin C 8%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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