Pumpkin, Rice & Apricots
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 6 | cups |
pumpkin
cubed |
|
| ¾ | cup |
apricots
dried, chopped |
*
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
water
|
|
| 1 | cup |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1.4 | l |
pumpkin
cubed |
|
| 177 | ml |
apricots
dried, chopped |
*
|
| 5 | ml |
salt
|
|
| 177 | ml |
water
|
|
| 237 | ml |
rice
cooked |
|
Directions
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.
