This first course is perfect for the autumn season. With its combo of pumpkin and mushrooms, it will delight you... Moreover, it is also rich in nutrients and complete! Practical to take to work... because you can prepare it in advance and store it in your container. Let's see together how to prepare it.
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 which is great to eat and rich in nutrients). I seasoned with salt, ground some pepper, and let it soften.
I then added some champignon mushrooms and finally the cooked chickpeas. I sautéed everything for a few minutes and, once the rice was ready, I drained it and added it to the pan with the rest of the ingredients.
I adjusted the salt, added some parsley and dried marjoram. I mixed well and plated it up.
I finished with a splash of raw extra virgin olive oil.
A pan to sauté pumpkin, chickpeas, and mushrooms
A pot to boil 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 pumpkin peel. If you peel it, keep it aside... it will be great for crispy chips!
Italy, Calabria
| Energy (kcal) | 146.92 |
| Carbohydrates (g) | 23.91 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 1.44 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 8.47 |
| Fiber (g) | 5.28 |
