Pumpkin is such a great vegetable. Low in calories, but high in Beta Carotene (converted to Vitamin A in the body). One cup will provide over 100% of your recommended daily requirement. So it’s great for eye health and has so many other health benefits too ! This recipe is easy to make and will have you coming back for more!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
Ingredients
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Instructions
- Heat 1 tbsp olive oil in pan and add chopped onions and garlic. Sauté until soft
- Add fresh ginger and mix together for 1-2 minutes
- Add all the pumpkin followed by the rice and stir
- Slowly add vegetable stock, cup by cup. Keep stirring to ensure that the rice does not stick to the pan
- Ensure the stock has nearly evaporated before you add the next cup
- Stir and keep cooking until the pumpkin is soft and the stock has nearly all evaporated. The mixture should be thick and creamy
- Add 1 tbsp rice wine vinegar when pumpkin is nearly cooked, and stir it into the mixture
- Just before serving, stir in one cup of spinach leaves until they just start to wilt
Recipe Notes
Serve immediately topped with a dash of olive oil and a sprig of rosemary
