Courgette and pumpkin seed rice

Courgette and pumpkin seed rice
  • Serves icon Serves 4
  • Time icon Hands on time 20 mins

This is an incredibly easy courgette recipe – a sort of cheat’s pilaff – perfect for using up leftover veg and storecupboard rice.

Nutrition: per serving

Calories
402kcals
Fat
24.3g (3.7g saturated)
Protein
10.5g
Carbohydrates
38.2g (2.8g sugars)
Salt
0.7g
Calories
402kcals
Fat
24.3g (3.7g saturated)
Protein
10.5g
Carbohydrates
38.2g (2.8g sugars)
Salt
0.7g

Ingredients

  • 4 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 medium onion, chopped
  • 4 sticks celery, chopped
  • 2 green or yellow courgettes (or a mixture), diced
  • ½ tsp salt
  • 2 tsp ground cumin seeds
  • 400g cooked long-grain rice, cooled
  • 100ml water or vegetable stock
  • 100g green pumpkin seeds
  • 10 fresh mint leaves, torn

Method

  1. Heat the oil in a wide-bottomed pan. When hot, fry the garlic, onion, celery and courgettes with the salt and cumin for 5 minutes, stirring occasionally, until tender. Stir in the rice and water or stock. Simmer until the liquid has been absorbed.
  2. Stir in the pumpkin seeds and mint. Check the seasoning and serve.

delicious. tips

  1. You could make this a more substantial dish by garnishing it with hard-boiled egg wedges and grated cucumber.

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