Pumpkin walnut loaf

4 servings

Ingredients

Quantity Ingredient
1 cup Minced onion
½ cup Minced green bell pepper
1 cup Finely diced fresh pumpkin
¼ cup Chicken broth
1 cup Cooked long-grain rice (white or brown)
6 tablespoons Breadcrumbs
2 ounces Ca. walnuts; finely chopped
1 Egg; beaten
2 tablespoons Minced parsley
¾ teaspoon Salt
½ teaspoon Dried leaf sage
¼ teaspoon Pepper
¾ ounce Grated Parmesan cheese
1½ cup Stewed tomatoes

Directions

"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 (¼ loaf with ¼ 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 Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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