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Categories:
onions green bell peppers pumpkin fresh chicken broth long grain rice bread crumbs walnuts eggs parsley salt sage black pepper Parmesan tomatoes
Viewed: 34 - Published at: 5 years agoIngredients
- 1 cup onions minced
- 1/2 cup green bell peppers minced
- 1 cup pumpkin fresh, finely diced
- 1/4 cup chicken broth
- 1 cup long grain rice cooked, (white or brown)
- 6 tablespoons bread crumbs
- 2 ounces walnuts finely chopped
- 1 each eggs beaten
- 2 tablespoons parsley leaves minced
- 3/4 teaspoon salt
- 1/2 teaspoon sage dried
- 1/4 teaspoon black pepper
- 3/4 ounce parmesan, parmigiano-reggiano cheese, grated grated
- 1 1/2 cups tomatoes, stewed, canned
Method
- Preheat oven to 375F (190C).
- 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 to 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.
