Directions:
- Wash pumpkin; cut into six wedges. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. Brush wedges with oil. Place onto an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 400° for 35-40 minutes or until tender.
- Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and cardamom if desired.
- Set four pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 932.24 Kcal (3903 kJ) | ||
| Calories from fat | 272.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.3g | 47% | |
|---|---|---|---|
| Sodium | 1243.61mg | 52% | |
| Potassium | 1020.08mg | 22% | |
| Total Carbs | 163.86g | 55% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 42.23g | 169% | |
| Protein | 10.8g | 22% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 6.9mg | 38% | |
| Calcium | 215.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 140.17 Kcal (587 kJ) | ||
| Calories from fat | 41.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 47% | |
|---|---|---|---|
| Sodium | 186.99mg | 52% | |
| Potassium | 153.38mg | 22% | |
| Total Carbs | 24.64g | 55% | |
| Sugars | 0.66g | 17% | |
| Dietary Fiber | 6.35g | 169% | |
| Protein | 1.62g | 22% | |
| Vitamin C | 2.9mg | 32% | |
| Iron | 1mg | 38% | |
| Calcium | 32.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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