This main dish is perfect for the autumn season. With its pumpkin and mushroom combo, it will delight you... plus, it's also rich in nutrients and complete! It's also convenient to take to work because you can prepare it in advance and store it in your container. Let's see how to prepare it together.
I boiled the Venere rice in plenty of salted water. In the pan, I poured a drizzle of oil and let half a clove of garlic brown.
I added the pumpkin cut into cubes (I left the skin on, which is great to eat and rich in nutrients). I salted, ground some pepper, and let it soften.
I then added some champignon mushrooms and finally the already cooked chickpeas. I sautéed everything for a few minutes and, once the rice was ready, I drained it and added it to the pan along with the rest of the ingredients.
I adjusted the salt, added some chopped parsley and dried marjoram. I mixed well and plated.
I finished with a drizzle of raw extra virgin olive oil.
A pan for sautéing pumpkin, chickpeas, and mushrooms
A pot for boiling the rice
It keeps in the fridge for a couple of days, well sealed. It's also great to eat at room temperature.
I also used the skin of the pumpkin. If you remove it, keep it aside... it will be great for crispy chips!
Italia, Calabria
| Energy (kcal) | 83.14 |
| Carbohydrates (g) | 11.74 |
| of which Sugars (g) | 1.04 |
| Fat (g) | 0.8 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 6.21 |
| Fiber (g) | 3.74 |
