A complete and tasty dish. Perfect for when you're in a hurry but don't want to give up a delicious and nutrient-rich lunch. If you've never tried the joys of pumpkin with feta... it might be the right time to catch up. Let's see together the ingredients we need!
I cooked the basmati rice by absorption. In a pot, I poured a tablespoon of oil, toasted the rice, then added hot water until it was covered. Once the water was absorbed, the rice was ready.
I seasoned it with salt and flavored it with curry. Then I paired it with pumpkin sautéed in a pan and flavored with herbs, garlic, salt, and pepper.
I plated the dish with rice, pumpkin, crumbled feta which pairs wonderfully with the sweetness of the pumpkin, and pistachio granules.
A pan for sautéing the pumpkin
A pot for cooking the basmati rice
Store in a container in the fridge for a couple of days. You can prepare your lunchbox the night before to take to work!
Feta can be replaced with a plant-based feta or, if you don't like it, with legumes... for example, chickpeas. This way, you'll have a complete and balanced dish.
Italy, Calabria
| Energy (kcal) | 222.83 |
| Carbohydrates (g) | 13.98 |
| of which Sugars (g) | 1.95 |
| Fat (g) | 13.87 |
| of which Saturates (g) | 5.91 |
| Protein (g) | 10.6 |
| Fiber (g) | 1.61 |
| Sale (g) | 0.44 |
