Name: Rice with Beans and Squash
Total time: 50 min
Yield: 4
Ingredients: 150 grams Long-grain rice; 150 grams shelled Broad bean; 200 grams Pumpkin pulp (diced); 2 Scallions; 2 tablespoons unsalted Shelled peanut (coarsely chopped); 125 milliliters Vegetable broth; 125 milliliters White wine; 1 pinch ground Caraway; 1 tablespoon Parsley (finely chopped); 3 tablespoons Lemon juice; 2 tablespoons Olive oil; Salt; Pepper (freshly ground); 1 small Cucumber

Ingredients

for 4 servings

150 grams Long-grain rice

150 grams shelled Broad bean

200 grams Pumpkin pulp (diced)

2 Scallions

2 tablespoons unsalted Shelled peanut (coarsely chopped)

125 milliliters Vegetable broth

125 milliliters White wine

1 pinch ground Caraway

1 tablespoon Parsley (finely chopped)

3 tablespoons Lemon juice

2 tablespoons Olive oil

Salt

Pepper (freshly ground)

1 small Cucumber

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Preparation steps

Step 1/4

Rinse the rice thoroughly and boil with double amount of lightly salted water, cover and simmer about 15 minutes until cooked through.

Step 2/4

Rinse scallions and cut into thin rings. Place in pan with the beans and the pumpkin cubes. Saute in hot olive oil. Add broth, wine and cumin, bring to a boil, cover and simmer about 15 minutes. Sprinkle with lemon juice. Season with salt and pepper to taste. Mix in rice, peanuts and parsley.

Step 3/4

Rinse cucumber and cut into thin slices.

Step 4/4

Plate the rice mixture and decorate plates with cucumber slices.