Pumpkin Walnut Loaf

14 ingredients
9 steps

Ingredients

  • 1 c. minced onion
  • 1/2 c. minced green bell pepper
  • 1 c. finely diced fresh pumpkin
  • 1/4 c. chicken broth
  • 1 c. cooked white or brown long grain rice
  • 6 Tbsp. breadcrumbs
  • 2 oz. California walnuts, finely chopped (about 28 halves)
  • 1 egg, beaten
  • 2 Tbsp. minced parsley
  • 3/4 tsp. salt
  • 1/2 tsp. dried leaf sage
  • 1/4 tsp. pepper
  • 3/4 oz. grated Parmesan cheese
  • 1 1/2 c. stewed tomatoes

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    Spray a large nonstick skillet with nonstick cooking spray.
  3. 3
    Cook onion and bell pepper over medium heat, stirring often, until onion is pale gold, about 5 minutes. Add pumpkin and broth.
  4. 4
    Cover and cook over low heat until pumpkin is soft, about 7 minutes.
  5. 5
    Remove from heat.
  6. 6
    Add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well.
  7. 7
    Spray a 4-cup baking dish with nonstick cooking spray. Pack rice mixture into dish.
  8. 8
    Sprinkle with Parmesan cheese; bake for 25 minutes.
  9. 9
    Run under broiler for 1 to 2 minutes, until lightly browned on top.

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