Pumpkin Rice

Pumpkin Rice is a vibrant and hearty vegan dish that combines the sweetness of pumpkin with the nuttiness of rice, creating a comforting meal. It's infused with aromatic spices and fresh vegetables, making it a delightful addition to any lunch table.

Ingredients

• Brown rice - 150 grams
• Pumpkin - 200 grams, diced
• Carrot - 1 medium, diced
• Green bell pepper - 1 small, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Vegetable broth - 300 ml
• Olive oil - 1 tablespoon
• Spring onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the brown rice under cold water until the water runs clear, then soak it for 15 minutes.
2. In a pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
3. Add the diced pumpkin, carrot, and green bell pepper to the pot. Stir-fry for about 5 minutes until the vegetables start to soften.
4. Drain the soaked brown rice and add it to the pot with the vegetables. Stir well to combine.
5. Pour in the vegetable broth and soy sauce. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes or until the rice is cooked and the liquid is absorbed.
6. Once cooked, fluff the rice with a fork and season with salt and black pepper to taste. Stir in the chopped spring onions.
7. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 70 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, which aids digestion.
• Packed with vitamins and minerals from pumpkin and vegetables.

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