Courgette and pumpkin seed rice is a very easy recipe, similar to pilaf or even paella but much quicker. Instead of cooking the rice with the stock and vegetables, you cut down on stirring by cooking the rice first and then simmering everything together. Mint and cumin give this a hint of north African flavouring.
Serves 4
Ready in 20 minutes
Per serving:
402kcals
24.3g fat (3.7g saturated)
10.5g protein
38.2g carbs
2.8g sugar
0.7g salt
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.
You could make this a more substantial dish by garnishing it with hard-boiled egg wedges and grated cucumber.
2. Stir in the pumpkin seeds and mint. Check the seasoning and serve.
© delicious. magazine
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