PUMPKIN WALNUT LOAF
1 cup minced onion
1/2 cup minced green bell pepper
1 cup finely diced fresh pumpkin
1/4 cup broth
1 cup cooked long-grain rice, (white or brown)
6 tb breadcrumbs
2 oz California walnuts; finely chopped
1 egg; beaten
2 tb minced parsley
3/4 ts salt
1/2 ts dried leaf sage
1/4 ts pepper
3/4 oz grated Parmesan cheese
1 1/2 cup stewed tomatoes
Preheat oven to 375 degrees F. Spray a large non-stick 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 4-cup baking dish with nonstick cooking spray. Pack rice
mixture into dish; sprinkle with Parmesan and bake 25 minutes.
Run under broiler for 1-2 minutes until lightly browned on top.
Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil
over high heat, stirring often. Cook, uncovered, until reduced to
1 cup. Serve as is or puree in blender or food processor. Serve
loaf with sauce on the side.