Cuisine High Calcium, High Fiber, Low Sodium, Mediterranean, Quick Easy, Salads & Vegetables, Special Occasions
Servings 6People
Ingredients
570gPumpkin
1pcMedium Onion
2pcsCloves of GarlicCrushed
1tspCurry Powder
1cupRiceUncooked
2TbspCurrants
1/4cupAlmondsToasted
1cupBaby Spinach Leaves
2TbspChicken Stock
Instructions
Cut pumpkin into 1" chunks and cook until just tender.
Boil, steam or microwave rice. Heat a heavy-based saucepan and cook onion and garlic in chicken stock until soft.
Add cooked pumpkin and curry powder to saucepan. Blend in cooked rice, currants and toasted almonds. Cook, stirring gently until rice is hot and ingredients are well combined.
Just before serving, stir through the torn spinach leaves.