Ingredients for 1 serving
150 g cooked whole grain rice
125 g Hokkaido pumpkin
100 g cooked beetroot
15 g spring onions
5 g fresh chives
75 ml vegetable broth
100 ml coconut milk, unsweetened
10 ml coconut oil
5 ml lime juice
5 g rice flour
1 g lime zest zest
1 pinch of curry powder
Salt pepper
Workload: low
Preparation time: about 60 minutes
Portion size: 1 serving
How to do it:

  1. Bring the broth to a boil in a small
    saucepan. Dice the pumpkin, add to the vegetable stock and
    cook with the lid closed for about 5-10 minutes.
  2. Also cut the beetroot into cubes. Clean the spring onion and
    cut into fine rings. Cut the chives into rolls.
  3. Add the beetroot and coconut milk to the pumpkin, stir well
    and simmer gently for another 5-7 minutes. Then add the rice
    flour and stir well. Let the sauce simmer briefly. Season to taste
    with salt, pepper and the lime juice.
  4. Meanwhile, heat the coconut oil in a pan and fry the rice
    over medium heat until crispy. Season with salt, pepper, curry
    and the lime peel zest.
  5. Arrange the rice and vegetables on a plate, sprinkle with the
    chives and enjoy.
    Nutritional values for 1 serving
    478 kcal 14.5 g 74.2 g 9.9 g