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RECIPE
8 INGREDIENTS4 STEPS25MIN

Pumpkin and Rice Stew

5.0
1 Ratings

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Light and creamy rice stew with pumpkin and optional poached egg, if you fancy!
25MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
Organic Olive Oil
1
Shallot , sliced
1/3 cup
1 cup
Pumpkins , diced, peeled
to taste
Salt and Pepper
to taste
Water
2
Organic Eggs
(optional)

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Nutrition Per Serving

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CALORIES
293
FAT
12.7 g
PROTEIN
10.2 g
CARBS
37.0 g

Cooking Instructions

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Step 1
Sauté Shallot (1) in a saucepan with Organic Olive Oil (1 tablespoon) on very low heat to avoid burning.
Step 2
Add Arborio Rice (80 gram) and toast it for a couple of minutes, until the edges turn translucent.
Step 3
Add Pumpkin (1 cup), Sage Leaves (2), Salt and Pepper (to taste), and just enough Water (to taste) to cover the rice. Bring to a simmer, cover with a lid and let it cook, stirring occasionally until rice is fully cooked. Add more water if needed.
Step 4
Divide between two plates and serve it up. You can top each plate with a poached Organic Egg (2) if desired.

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Nutrition Per Serving
Calories
293
% Daily Value*
Fat
12.7 g
16%
Saturated Fat
2.7 g
14%
Trans Fat
0.0 g
--
Cholesterol
177.6 mg
59%
Carbohydrates
37.0 g
13%
Fiber
1.6 g
6%
Sugars
2.6 g
--
Protein
10.2 g
20%
Sodium
69.3 mg
3%
Vitamin D
--
--
Calcium
36.0 mg
3%
Iron
1.3 mg
7%
Potassium
238.9 mg
5%
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