Lentil, pumpkin and spinach rice
(at time of publication)
- 1 ½ cups liquid salt-reduced vegetable stock
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 ¼ cups basmati rice
- 600g peeled pumpkin, cut in 2cm pieces
- 400g can lentils, drained, rinsed
- 250g packet frozen spinach, thawed, drained
1 Heat vegetable stock and 2 cups water in a small saucepan. Meanwhile, add oil to a large saucepan and place over a medium heat.
2 Cook onion, stirring, for 5 minutes or until softened. Add garlic and rice and cook, stirring, for 1 minute. Add stock and pumpkin and bring to the boil. Reduce heat to low and simmer, covered, for 17 minutes or until rice is just cooked and pumpkin is tender.
3 Add lentils and spinach and cook, covered, for 2 more minutes or until heated through. Remove from heat and stand, covered, for 5 minutes.
Garnish rice dish with chopped parsley or fresh basil and a sprinkle of grated fresh parmesan. Serve with a large mixed salad.
Make it gluten free: Check stock is gluten free.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 8g
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