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409 kcal
30 min
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x portion

NaN g

409 kcal

x g

1 kcal

409.4
Calories
12.4g
Prot.
17.9g
Fat
53.9g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Vegetable broth2× cup (480 g)
  • Pumpkin2× cup (232 g)
  • Basmati Rice6× tablespoon (90 g)
  • Onion0.5× piece (60 g)
  • Tomatoes, sun dried6× piece (42 g)
  • Yeast flakes, inactive5× tablespoon (25 g)
  • Garlic2× clove (10 g)
  • Parsley, fresh10× leaf (10 g)
  • Olive oil1× tablespoon (10 g)
  • Salt2× teaspoon (6 g)
  • Pepper, black2× pinch (2 g)
  • Sweet paprika0.5× teaspoon (1.5 g)

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  1. 1. Peel the pumpkin and cut it into cubes.

  2. 2. Heat olive oil in a pan and sauté the chopped onion, garlic, and half of the parsley. Add the pumpkin, season with salt, pepper, and paprika, and fry for about 2 minutes while stirring.

  3. 3. Add the rice, stir-fry briefly, then pour in the vegetable broth.

  4. 4. Cook for about 20-25 minutes, allowing the rice to absorb almost all the broth. About 5 minutes before the end, add the nutritional yeast and diced sun-dried tomatoes, then mix well.

  5. 5. Serve garnished with the remaining parsley.

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