Pumpkin Rice with Apricots

Pumpkin Rice with Apricots

5
sal 21

"Surprise your guests with this colorful dish. It's a great way to use fresh pumpkin. Chopped apricots add a bit of sweetness to what is sure to become a holiday favorite."

Ingredients

1 h 10 m servings 217 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. 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.
  3. Mix rice into the pumpkin mixture. Continue cooking 10 minutes, or until pumpkin is tender.
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Reviews

5
  1. 6 Ratings

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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...