(FID) / Low Amines / Med Sals / MSG Free

Saffron, Pumpkin and Chickpea Rice (S)

Serves 4


1 Garlic Clove
2 TBS Butter or suitable df spread (e.g. Nuttelex Original)
2 TBS Oil
1 Cup BUTTERNUT PUMPKIN  cut into 1 Cm Cubes
3  shallots sliced
1/4 tsp Saffron
3 cups of home made stock or water
 1/2 can of drained chickpeas
1 cup of white rice  (not cooked)
coriander or parsley to garnish


  1. In a large saucepan, heat combined oil and butter on medium. Cook pumpkin for 4-5 minutes, turning frequently until beginning to brown. Add shallots and cook for 1-2 minutes, until tender. Stir in rice and saffron . Cook, stirring, for 30 seconds, to coat grains in oil.
  2. Add stock (or water) and chickpeas bring to boil, cover and simmer for 20 minutes until liquid absorbed and rice is cooked
  3. Serve garnished with coriander or  parsley

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