Pumpkin, Rice And Apricots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Russian | Fruits, Rice, Russian, Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 3 | T | Oil |
| 1 | Onion, finely chopped | |
| 6 | c | Pumpkin*, cubed |
| 3/4 | c | Dried apricots, chopped |
| 1 | t | Salt |
| 3/4 | c | Water |
| 1 | c | Cooked rice |
INSTRUCTIONS
Or can substitute butternut or buttercup squash or sweet potatoes. Heat oil in a wide skillet over medium heat. Add onion and cook & 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 3/4 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 52
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 984.1mg
Potassium: 1006.4mg
Carbohydrates: 48.6g
Fiber: 8.6g
Sugar: 17.5g
Protein: 3.4g