Pumpkin walnut loaf
Pumpkin Loaf Walnuts
Last updated 6/12/2012 1:19:21 AM. Recipe ID 50651. Report a problem with this recipe.
Title: Pumpkin walnut loaf
Categories: Main dish, Wt-watchers
Yield: 4 Servings
1 c Minced onion
1/2 c Minced green bell pepper
1 c Finely diced fresh pumpkin
1/4 c Chicken broth
1 c Cooked long-grain rice
-- (white or brown)
6 tb Breadcrumbs
2 oz Ca. walnuts; finely chopped
1 Egg; beaten
2 tb Minced parsley
3/4 ts Salt
1/2 ts Dried leaf sage
1/4 ts Pepper
3/4 oz Grated Parmesan cheese
1 1/2 c Stewed tomatoes
"In season, use fresh, small pumpkins*; out of season use canned."
Preheat oven to 375 degrees F. Spray a large non-stick skillet with
nonstick cooking spray. Cook onion and bell peppers over medium heat,
stirring often, until onion is pale gold, about 5 minutes.
Add pumpkin and broth, cover and cook over low heat until pumpkin is
soft, about 7 minutes.
Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt,
sage and pepper; mix well.
Spray a 4-cup baking dish with nonstick cooking spray. Pack rice
mixture into dish; sprinkle with Parmesan and bake 25 minutes. Run
under broiler for 1-2 minutes until lightly browned on top.
Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil
over high heat, stirring frequently. Cook, uncovered, until reduced
to 1 cup. Serve as is or puree in blender or food processor. Serve
loaf with sauce on the side.
Each serving (1/4 loaf with 1/4 cup sauce) provides: * 1 FA, 2 V, 1
B, 1 C.
Per serving: * 299 cal, 10 g pro, 38 g car, * 13 g fat: 6 g poly, 3 g
mono, 2 g sat * 362 mg sod, 57 mg chol
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