Venere Rice with Pumpkin, Chickpeas, and Mushrooms

Name: Venere Rice with Pumpkin, Chickpeas, and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Italia
Ingredients: 200 g Venere rice; As needed Extra virgin olive oil; Half clove Garlic; 2 Wedges Delica pumpkin; 200 Gr Cooked chickpeas; About 12 Champignon mushrooms; As needed Salt and pepper; As needed Chopped parsley; As needed Dried marjoram

@mescolabene

Category: First courses

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.

Difficulty: Easy

Cooking time: 30 minCooking: 30 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

mescolabene@mescolabene

Ingredients

No. Servings

Venere rice200g
Extra virgin olive oilAs needed
GarlicHalf clove
Delica pumpkin2Wedges
Cooked chickpeas200Gr
Champignon mushrooms12About
Salt and pepperAs needed
Chopped parsleyAs needed
Dried marjoramAs needed

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 5
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.
STEP 2 OF 5
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.
STEP 3 OF 5
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.
STEP 4 OF 5
I adjusted the salt, added some chopped parsley and dried marjoram. I mixed well and plated.
STEP 5 OF 5
I finished with a drizzle of raw extra virgin olive oil.

Suggestions

A pan for sautéing pumpkin, chickpeas, and mushrooms
A pot for boiling the rice

General Information

Storage notes

It keeps in the fridge for a couple of days, well sealed. It's also great to eat at room temperature.

More information

I also used the skin of the pumpkin. If you remove it, keep it aside... it will be great for crispy chips!

Origin

Italia, Calabria

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
6.21g·28%
Carbohydrates
11.74g·52%
Fats
0.8g·4%
Fibers
3.74g·17%