This first course is perfect for autumn. With its pumpkin and mushroom combo it will delight you .. plus it is also rich in nutrients and complete! Convenient to take to work too.. because you can prepare it in advance and store it in your container. Let's see together how it is made.
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 it, ground some pepper and let it soften.
Then I 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 together with the rest of the ingredients.
I adjusted the salt, added some dried parsley and marjoram. I mixed well and plated.
I finished with a drizzle of extra virgin olive oil, raw.
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 is also great eaten at room temperature.
I also used the pumpkin skin. If you remove it, keep it aside.. it will be great for crispy chips!
Italia, 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 |
| Fibre (g) | 5.28 |
