GREEN PUMPKIN SEEDS RECIPES

GREEN RICE WITH TOASTED PUMPKIN SEEDS RECIPE ...

Green Rice with Toasted Pumpkin Seeds Recipe ... image

Fresh herbs and vegetables add flavor and color to this rice recipe that’s ready in 40 minutes – a perfect side dish.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 13

Ingredients

1/3 cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds
1 tablespoon olive oil
1/2 cup tightly packed fresh cilantro (stems and leaves)
1/2 cup tightly packed fresh parsley (stems and leaves)
1 medium green bell pepper, coarsely chopped (1 cup)
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 jalapeño chile, seeded
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
2 3/4 cups water
3 tablespoons olive oil
1 1/2 cups uncooked regular long-grain rice

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 , CarbohydrateContent 27 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 0 g, TransFatContent 0 g

GREEN RICE WITH TOASTED PUMPKIN SEEDS RECIPE ...

Green Rice with Toasted Pumpkin Seeds Recipe ... image

Fresh herbs and vegetables add flavor and color to this rice recipe that’s ready in 40 minutes – a perfect side dish.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 13

Ingredients

1/3 cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds
1 tablespoon olive oil
1/2 cup tightly packed fresh cilantro (stems and leaves)
1/2 cup tightly packed fresh parsley (stems and leaves)
1 medium green bell pepper, coarsely chopped (1 cup)
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 jalapeño chile, seeded
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
2 3/4 cups water
3 tablespoons olive oil
1 1/2 cups uncooked regular long-grain rice

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.

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