0
Print
0
Print

Rice with Beans and Squash

Rice with Beans and Squash
50 min.
Preparation
easy
Difficulty

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
print shopping list

Preparation steps

1

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

2

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.

3

Rinse cucumber and cut into thin slices.

4

Plate the rice mixture and decorate plates with cucumber slices.