The Online Recipe Box

Everyone will be surprised by how good this soup tastes!

Ingredients:

• 1 medium - large pumpkin
• 1 cup whole wheat rice
• 3 cups water
• 2 tbs oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 medium potato, chopped
• 1 medium squash, chopped
• 2 tbs brown sugar
• 1 can cream of mushroom soup
• 1 tbs salt
• 1/4 tsp garlic powder
• 1/2 tsp pepper

Directions:

1. Cook the rice in 3 cups of water.
2. Carve the top of the pumpkin and scrape out the seeds and the pulp. Don’t throw the top (lid) away.
3. Heat oil over high heat and saute onions, carrots, potatoes, and squash, cook until tender.
4. Add the cream of mushroom soup and brown sugar, salt, garlic powder and pepper to vegetable mixture, mix together.
5. Add rice, mix together.
6. Pour into pumpkin, put the lid back on the pumpkin and bake at 350 degrees F for 90 minutes. Be sure not to over cook or else the pumpkin will collapse.

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(1 votes, average: 5 out of 5)

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Ingredients:

• 1 cup Rice
• 1 medium onion, chopped
• 1 medium yellow squash, sliced
• 1/2 zucchini, sliced
• 1 medium carrot, sliced
• 1 cup milk
• 2 tbs butter or margarine
• 2 tbs flour

Directions:

1. Prepare rice.
2. In a steamer steam the onions, squash, zucchini and carrots.
3. Once rice and vegetables are ready cook milk, butter and flour in a sauce pan over medium heat, whisk until sauce thickens.

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This Stirfry is delicious and very flavorable!

Ingredients:

• 2 cups whole wheat rice
• 1 Tbs oil
• 2 medium carrots
• 1 stalk celery
• 1 small onion
• 1/2 can pineapple drained
• 1 can diced tomatoes
• 1 tsp garlic powder
• 1 tsp pepper
• 2 tsp salt

Directions:

1. Cook rice in water.
2. heat oil in pan.
3. fry carrots, celery and onions until tender.
4. add pineapples and tomatoes, fry until cooked.
5. add garlic powder, pepper and salt.
6. Simmer for 5 minutes.

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