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Pumpkin Rice Recipe
Posted by Dr. Ben Kim on Oct 24, 2007
October is the perfect month to enjoy this delicious pumpkin rice dish. It calls for a cup of dried apricot and/or raisins to add just a touch of sweetness to this nutrient-dense meal.
Pumpkins are one of nature's best sources of beta-carotene, an antioxidant that can decrease your risk of developing many different types of cancer and heart disease. If you have a healthy digestive tract, your body can convert beta-carotene to vitamin A, making it an important nutrient to your immune system, skin, and eyes.
6 cups peeled, seeded and diced pumpkin
1/2 cup uncooked white rice
1 3/4 cups water
1/4 cup extra-virgin olive oil
1 cup chopped onions
1 cup chopped dried apricots or raisins or combination of both
1 teaspoon sea salt
Bring 1 cup of water to a boil in a saucepan. Add rice and stir for about 20 seconds. Reduce heat, cover saucepan, and simmer for about 20 minutes.
In another saucepan, heat extra-virgin olive oil over medium heat and stir in chopped onions. Cook until onions become soft. Add pumpkin, chopped apricots and/or raisins, sea salt, and about 3/4 cup water. Cook for an additional 20 minutes over low to medium heat.
Add rice to the pumpkin mixture. Cook for another 10 minutes, or until pumpkin is tender. Serve while it's hot. Enjoy this delicious pumpkin rice dish!
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