A complete and tasty dish. Perfect for when you're in a hurry but don't want to give up a tasty and nutritious lunch. If you have never tried the joys of pumpkin with feta... this could 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 spoonful of oil, toasted the rice, then poured in hot water until it was covered. Once the water had been absorbed, the rice was ready.
I seasoned it with salt and flavored it with curry. Then I served it with pumpkin sautéed in a pan and flavored with aromatic herbs, garlic, salt and pepper.
I plated the dish with rice, pumpkin, some crumbled feta that goes beautifully with the sweetness of the pumpkin, and pistachio crumbs.
A pan to sauté the pumpkin
A pot to cook the basmati rice
It keeps in a container in the fridge for a couple of days. You can prepare the lunchbox the night before and take it to work!
Feta can be replaced with a vegan feta or, if you do not like it, with legumes... for example chickpeas. In this way you will have a complete and balanced dish.
Italia, 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 |
| Fibre (g) | 1.61 |
| Salt (g) | 0.44 |
