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Pumpkin, Rice and Apricots















Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


3 tablespoons vegetable oil
1 medium onions
finely chopped
6 cups pumpkin
¾ cup apricots
dried, chopped
1 teaspoon salt
¾ cup water
1 cup rice


Heat oil in a wide skillet over medium heat.

Add onion and cook and stir occasionally, until it begins to brown.

Add pumpkin pieces to skillet as you prepare it.

Stir to coat.

Chop apricots and add to skillet along with salt and ¾ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 26026% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 409mg 17%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 31%
Sugars g
Protein 10g
Vitamin A 763% Vitamin C 19%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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