Try this Curried Pumpkin Rice recipe, or contribute your own.
Suggest a better descriptionHeat butter or oil in medium size saucepan, add onions. Cook about 3 minutes till wilted, add pumpkin . Cook another few minutes till 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 7-10 minutes to absorb water before serving. Adjust seasonings to taste if necessary. Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin. Source: The Toronto Star, Bonnie Sterns _Quick Cuisine_ column
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 | ||
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Calories: 176 | ||
Calories from Fat: 55 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 44.6mg | 2 % | |
Potassium 160.3mg | 4 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 26.5g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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