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Mandi McMenamy
Pumpkin preipilav with a yummy cup
Fresh pumpkin preipilav with a tasty cup
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Place the food jars on a baking sheet covered with parchment paper and bake for 15 minutes in the middle of the oven.
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Meanwhile, wash the leek and cut into rings. Heat the oil in a frying pan and fry the leek for 1 min. Add the pumpkin pieces and cook for 2 minutes.
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Add the stock and rice, spoon over and leave to cook with the lid on the pan over medium heat for 10 minutes. Stir frequently.
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Meanwhile, grate the yellow skin of the lemon. Squeeze out half of the fruit. Cut the other half into segments.
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Slice the parsley, but leave a few twigs as a garnish.
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Remove the pan from the heat. Stir in the grater, 2 tbsp lemon juice (per 4 people) and chopped parsley through the pilav.
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Divide the plates, put the jelly beans next to it and garnish with lemon and sprigs of parsley.
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Nutrition
640Calories
Sodium0% DV1.360mg
Fat34% DV22g
Protein60% DV30g
Carbs26% DV78g
Fiber24% DV6g
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