|1 medium||Onion; peeled & fine chopped|
|6 cups||Cubed, peeled pumpkin*|
|¾ cup||Dried apricots; chopped|
|1 teaspoon||Salt; or to taste|
|1 cup||Cooked rice|
*Or can substitute butternut or buttercup squash or sweet potatoes.
Melt butter in a wide skillet over medium heat. Add onion and cook, stirring occasionally, until it begins to brown. Peel and cube pumpkin to about 1" pieces. Add pieces to skillet as you prepare it.
Stir to coat with butter.
Chop apricots and add to skillet along with salt and ¾ cup water.
Cover and simmer the mixture 15 minutes. Add cooked rice and cook 10 minutes more, or until pumpkin is tender. Stir often as it cooks.
Yield: 6 to 8 servings.
Fritschner writes: "In the pumpkin and apricot dish..., the natural sweetness of pumpkin, dried apricots and onion all play off each other to make a subtle side dish. The original recipe came from Sonia Uvezian's _Cooking from the Caucasus_, which has several recipes using pumpkin as a savory side dish or addition to a main dish. It isn't quick to prepare, but it's delicious." From Food Editor Sarah Fritschner's 10/19/94"Pumpkins: Beyond Pie" article in "The (Louisville, KY) Courier-Journal." Pg. C4. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-19-94
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