Ingredients1 h 10 m servings 217 cals
- In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a medium saucepan over medium heat, melt the butter and stir in the onions. Slowly cook and stir onions until soft. Mix in the pumpkin, apricots, salt and 3/4 cup water. Cook 20 minutes.
- Mix rice into the pumpkin mixture. Continue cooking 10 minutes, or until pumpkin is tender.
Per Serving: 217 calories; 8 g fat; 35.9 g carbohydrates; 3.4 g protein; 20 mg cholesterol; 449 mg sodium. Full nutrition
ReviewsRead all reviews 5
I have to say the '20 min. prep time' is a little misleading due the amount of time needed to prepare the pumpkin, but I had an idea that would be the case when I started. I think it might have...
I was worried it would be bland, but this was excellent. The 4 star rating is because I made some changes: I used half wild rice and half basmati, replaced all water for chicken broth, used hal...
I was looking for something different to do with pumpkin other than the typical sweet pies and breads. This recipe was a great find. I used one cup of brown rice instead of the half cup of whi...
This was a great change from the regular mashed potatoes and pumpkin pie for Thanksgiving. I used 3/4 cup of rice and cooked it for only 12 minutes at first to make it more like a pilav. I used...