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“This easy, delicious and healthy side is a showpiece that always delights,” writes Lynn Heisel from Jackson, Missouri. “You can use grain, squash, fruits and nuts to suite your taste-it's impossible to go wrong!”
Nutritional Facts 1 pumpkin wedge and 3/4 cup rice equals 389 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 309 mg sodium, 62 g carbohydrate, 5 g fiber, 7 g protein.
Originally published as Scented Rice in Baked Pumpkin in Cooking for 2 Fall 2008, p44
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Reviewed on Oct. 07, 2010 by kaystinson
The flavor of pumpkin is not there because the rice and the pumpkin is cooked separate.
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