Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Herb Rice
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- #55812
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 tablespoons butter or olive oil
1 onion, chopped
1 cup long grain rice
2 cups hot chicken, beef or vegetable broth
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
salt and pepper, to taste
directions
Heat butter in a saute pan and saute onion until tender but not brown, about 5 minutes. Add rice and stir to coat rice well.
Pour into quart-size (or larger) glass baking dish. Add remaining ingredients, cover tightly and bake in a preheated 375 degrees F for 25 minutes.
added by
ChefWendy
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 17, 2009
The rice was very tender and the chives and tarragon really added a lot of flavor. You can do this with brown rice as well, just adjust the liquid and cooking time as needed.