Best Pumpkin And Cranberries With Rice Recipes
PUMPKIN-CRANBERRY BREAKFAST BAKE
Steps:
- Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.
Nutrition Facts : Calories 303 calories, Fat 12g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 230mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.
CRANBERRY-PUMPKIN COOKIES
Soft, cake-like cookies.
Provided by Lucy Randall
Categories Fruits and Vegetables Vegetables Squash
Time 32m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 131.1 mg, Sugar 6 g
AUTUMNAL AND DELICIOUS. RICE PORRIDGE WITH PUMPKIN AND DRIED CRANBERRIES RECIPE
In September, pumpkin appears on the shelves of supermarkets at markets, which means that you can start experimenting with this vegetable. Pumpkin can be baked in the oven with honey, butter and cinnamon, you can make creamy soup from it, add boiled, baked and even raw pumpkin to salads. Pumpkin makes for a delicious pie [...]
Provided by Євген Клопотенко
Categories Breakfast
Yield 4
Number Of Ingredients 10
Steps:
- Prepare all the ingredients you'll need to make pumpkin porridge with rice. If you want to get a more mushy consistency, then you need not rinse the rice beforehand so as not to wash off the starch.
- Cut the pumpkin into same-sized chunks. Place the pumpkin pieces in a pot, add about 200 ml of water. The pumpkin should not be completely submerged. Cover with a lid and simmer for about 10 minutes.
- Then add the sugar, a cinnamon stick, 350 ml of milk and ½ tsp. salt. Don't skip the salt - it's necessary to balance out the sweetness. Bring porridge to a boil, then reduce heat to medium and cover. Cook for 5-7 minutes. I added about 2 tbsp sugar, but you can add less depending on the sweetness of your pumpkin and your personal preference.
- Add 150 g of rice and spread it out evenly, but do not stir. Cover and simmer for 20-25 minutes.
- Remove the cinnamon stick from the porridge, it has already infused the other ingredients with it's taste. Add the butter and stir everything well with a wooden spoon.
- After the butter, add the dried cranberries and also stir everything once more. Cook the porridge for another 1-2 minutes, then remove from heat and let cool for about 15 minutes.
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