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INGREDIENTS:
Spray oil
1 onion, diced
2 cloves garlic, crushed
3 teaspoons Moroccan spice
1 cup quick cook brown rice
2 cups boiling salt reduced vegetable stock
420g can Edgell Red Kidney Beans, undrained
200g pumpkin, diced
1/3 cup light cream
1 carrot, coarsely grated
1 zucchini, coarsely grated
Cracked black pepper
Crème fraiche to serve
METHOD:
1. Spray a non stick pan with oil, heat and add onion, garlic and
spice and cook for 1 minute. Add rice and stir until rice changes
colour.
2. Add boiling stock, undrained Edgell Red Kidney Beans and
pumpkin. Cover and cook for 6 minutes stirring occasionally.
3. Stir in cream and simmer uncovered, stirring for 2 minutes to
reduce liquid.
4. Cover and set aside for 5 minutes. Stir in grated carrot and
zucchini and season with pepper.
5. Serve topped with crème fraiche.
Garnish with carrot shreds and parsley.
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
| Energy |
1839kJ |
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| Protein |
13.9g |
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| Fat - total |
14.8g |
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| - saturated |
9.5g |
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| Carbohydrate - total |
57.9g |
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| - sugars |
9.1g |
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| Fibre |
8.7g |
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| Sodium |
516mg |
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