Recipe - Pumpkin Walnut Loaf

1 cup Minced onion
One half cup Minced green bell pepper
1 cup Finely minced fresh pumpkin
One fourth cup Chicken broth
1 cup Cooked longgrain rice
(white or brown)
6 tablespoon Breadcrumbs
2 ounce Ca. walnuts; finely chopped
1 Egg; beaten
2 tablespoon Minced parsley
Three fourths teaspoon Salt
One half teaspoon Dried leaf sage
One fourth teaspoon Pepper
Three fourths ounce Grated Parmesan cheese
1 One half cup Stewed tomatoes

"In season, use fresh, small pumpkins*; out of season use canned."

Preheat oven to 375 degrees F. Spray a large nonstick skillet with
nonstick cooking spray. Cook onion and bell peppers over medium heat,
stirring often, until onion is pale gold, about 5 minutes.

Add pumpkin and broth, cover and cook over low heat until pumpkin is soft,
about 7 minutes.

Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt, sage
and pepper; mix well.

Spray a 4cup baking dish with nonstick cooking spray. Pack rice mixture
into dish; sprinkle with Parmesan and bake 25 minutes. Run under broiler
for 12 minutes until lightly browned on top.

Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil over
high heat, stirring frequently. Cook, uncovered, until reduced to 1 cup.
Serve as is or puree in blender or food processor. Serve loaf with sauce
on the side.

Each serving (One fourth loaf with One fourth cup sauce) provides:
* 1 FA, 2 V, 1 B, 1 C.

Per serving:
* 299 cal, 10 g pro, 38 g car,
* 13 g fat: 6 g poly, 3 g mono, 2 g sat
* 362 mg sod, 57 mg chol

Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip