GREEN RICE WITH TOASTED PUMPKIN SEEDS
Fresh herbs and vegetables add flavor and color to this rice recipe that's ready in 40 minutes - a perfect side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 13
Steps:
- In 8-inch skillet, heat pumpkin seeds and 1 tablespoon oil over medium heat about 3 minutes, stirring occasionally, until seeds are lightly toasted. (Watch carefully-they can burn quickly.) Use slotted spoon to remove pumpkin seeds from pan and cool on paper towel-lined plate.
- In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside.
- In 3-quart saucepan, heat 3 tablespoons oil over medium heat until hot. Add rice and cook 3 minutes, stirring occasionally, until slightly translucent around edges. Add pureed liquid and heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed. Fluff with fork and stir in pumpkin seeds. Serve hot.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g
GREEN SALAD WITH CANDIED PUMPKIN SEEDS
Make and share this Green Salad With Candied Pumpkin Seeds recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss greens with the citrus cumin salad dressing and arrange on a platter. Sprinkle evenly with queso fresco and candied pumpkin seeds. Serve immediately. Enjoy!
- Citrus Cumin Salad Dressing:.
- Whisk together orange juice, lemon juice, sugar, cumin, salt and pepper in a small bowl; add oil in a slow steady stream, whisking constantly till smooth. Use right away , or cover and chill in fridge up to 3 days. Whisk before serving. Makes 1/2 cup. Enjoy!
Nutrition Facts : Calories 154.6, Fat 15, SaturatedFat 2.4, Sodium 75.5, Carbohydrate 3.6, Fiber 0.6, Sugar 0.9, Protein 3.3
WILD RICE WITH PUMPKIN SEEDS
Make and share this Wild Rice With Pumpkin Seeds recipe from Food.com.
Provided by Boomette
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet, grill pumpkin seeds at medium heat for 8 minutes or until they begin to smell. (You can do this step earlier and put in an hermetic container. They will preserve up to 24 hours at room temperature).
- Meanwhile, in a big casserole with boiling salted water, cook rice covered for about 1 hour or until tender and grains begin to open. Drain and set aside.
- In the same casserole, melt the butter at medium heat. Add onions, carrots, celery, bell pepper, salt and pepper and cook, stirring often, for 7 minutes. Add the reserved rice. (you can do the rice, let cool and cover until next day. Add 2 tablespoon of water before to reheat.) Reheat. Add grilled pumpkin seeds and stir.
Nutrition Facts : Calories 235.2, Fat 7.4, SaturatedFat 2.6, Cholesterol 7.6, Sodium 339.1, Carbohydrate 35.9, Fiber 4.1, Sugar 2.8, Protein 9
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