Vegan recipe – Pumpkin and zucchini stew with trio of rice dishes


Pumpkin and zucchini stew with trio of rice dishes

Vegan recipe with a lot of flavor and nutritional value. It is easy to prepare, although cooking brown rice takes at least half an hour. Serve as a garnish or as a main dish depending on the amount consumed. The ratio of rice and vegetables is one to two, that is, twice as many vegetables as rice.

I am lucky to use a pumpkin from my garden, it is delicious; It has no comparison with what I have bought so far. It is the second that we have taken and we have a third that continues to sunbathe. Our first harvest of pumpkins in a handful of dirt, we are very happy.

The zucchini is one of the last that the plant that I have in front of my house has given me. She has been extremely generous this year, giving us delicious, tender and juicy zucchini for months.

Anyway, green is also from home, mizuna and coriander. The mizuna can be replaced by spinach or the green part of the chard. We are taking advantage of what we have planted in the garden or in pots since the cold will soon arrive and the cool will end.

I have used a mixture of three types of organically grown brown rice: white rice, red rice, and wild (black) rice.

(For two)

250g of pumpkin cut into cubes
250g of zucchini with the skin cut into cubes
A large onion
60 g of organic rice trio
A handful of tender green leaves (mizuna or spinach …)
Salt flower
Freshly ground black pepper
A teaspoon of turmeric
A teaspoon of cumin
A couple of tablespoons of chopped fresh coriander leaves (if you don’t have it, use parsley)
A pinch of piment d’espelette (Espelette pepper) in cream or hot paprika
Extra virgin olive oil
Pumpkin seeds, peeled and unsalted

Cook the brown rice following the manufacturer’s instructions. In general, triple the amount of water than rice and cooking over a moderate heat covered. Add a taste of salt. It requires about 30 minutes of cooking. Start the pumpkin cooking halfway through the rice cooking.
Peel and finely chop the onion. Sauté over moderate heat in a frying pan with a little olive oil.
Add the pumpkin and zucchini pieces and stir. Season with salt and pepper and let it cook for about five minutes.
Sprinkle with spices, turmeric and cumin. Add half a teaspoon of pepper or hot paprika to taste.
Add the green leaves cut into small pieces. Let it cook covered for another five or ten minutes.
Once the rice and the pumpkin and zucchini are cooked almost ready, mix everything in the pan where the pumpkin is being cooked. Add the chopped cilantro and stir.
Serve with the pumpkin seeds garnishing the stew.

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