Main Dishes

Brown Rice With Cannellini & Pumpkin Sauce

Time – 30 minutes

Serves – 2 person 


1 cup brown wild rice
2 cup filtered water
1/2 tsp sea salt
1/2 cup cannellini beans cooked
Chopped red cabbage
Microgreens to serve

Pumpkin cream
200g pumpkin peeled and cut into small pieces
1 medium red onion chopped
3 garlic cloves minced
1 tbsp olive oil
1/2 tsp sea salt
1 tsp chili pepper
2-4 tbsp water
Juice of 1 whole lemon

1. Cook your rice according to instructions on the package. We cook for 15 minutes on medium heat with 2 cup water for 1 cup brown wild rice.
2. Place olive oil, chopped onion, minced garlic in a deep pot, cook until onions are slightly soften, then add the pumpkin. Cover with water about 1 cup. Cook until pumpkins are soften. Then transfer to a blender, process until you get silky smooth pumpkin puree. Add the salt, chili and lemon water, mix well. Transfer it to the pot. Heat a little bit. Then add the cooked beans, cook with pumpkin puree for about 1-2 minutes.
3. Once done, serve with your rice along with red cabbage and micro greens.

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