Creamy Rice with Gourd

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Creamy Rice with Gourd
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
457
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie457 kcal(22 %)
Protein12.42 g(13 %)
Fat23.78 g(21 %)
Carbohydrates51.32 g(34 %)
Sugar added0 g(0 %)
Roughage3.52 g(12 %)
Vitamin A592.83 mg(74,104 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.11 mg(18 %)
Vitamin B₆0.15 mg(11 %)
Folate34.64 μg(12 %)
Pantothenic acid0.34 mg(6 %)
Biotin1.63 μg(4 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C11.07 mg(12 %)
Potassium308.56 mg(8 %)
Calcium251.9 mg(25 %)
Magnesium25.94 mg(9 %)
Iron1.39 mg(9 %)
Iodine0.75 μg(0 %)
Zinc0.77 mg(10 %)
Saturated fatty acids11.07 g
Cholesterol42.6 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
small onion (chopped)
1
Leek (chopped)
1 stick
Celery (chopped)
1 cup
2 ½ cups
1 ⅔ cups
Pumpkin (diced)
¼ cup
freshly ground Black pepper
1 tablespoon
½ cup

Preparation steps

1.
Heat the oil in a wide shallow pan and cook the onion, leek and celery over a low heat for 5-8 minutes, until softened, but not browned.
2.
Add the rice and mix well for a few seconds to coat the grains with oil, then add 1/3 of the stock and bring to a gentle simmer. Cook, stirring, until almost all the stock is absorbed.
3.
Add the pumpkin and a little more stock and continue to simmer gently until the stock is absorbed.
4.
Add more stock a little at a time, until the pumpkin is soft and the rice is 'al dente'. The texture should be loose and creamy.
5.
Stir in the butter and season to taste with salt and pepper.
6.
Spoon into warm serving dishes and sprinkle with thyme. Place a few Parmesan shavings on top of each dish and serve immediately.