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.
Savory Rice Pudding
- add review
- #103193
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons oil
1 onion, peeled and diced
1 stalk celery, sliced
1 zucchini, diced
1 carrot, peeled and diced
1/4 teaspoon salt
black pepper, to taste
1/2 cup water (more if needed)
2 cups cooked brown rice
1/3 cup bread crumbs
2 tablespoons butter or margarine
1/3 cup grated cheese (optional)
directions
Preheat oven to 350 degrees F.
Heat the oil in a pan and saute the onion and celery. Add the zucchini and carrot and season with the salt and pepper.
Pour in the water, and cover the pan and let the vegetables braise for a few minutes. Fold in the rice and turn into a greased baking dish.
Scatter the bread crumbs on the top and dot with the butter or margarine. Sprinkle on the cheese, if using.
Bake the pudding for about 20-30 minutes or until the top is nicely browned and crisp. Serve warm.
added by
pointsheal
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments