Organic Five-grain Rice with Roasted Pumpkin

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Organic Five-grain Rice with Roasted Pumpkin
Accredited Practising Dietitian (DAA) and the President of Hong Kong Nutrition Association, Mr Frankie SIU said, "Five-grain rice and pumpkin are rich in dietary fibre which can increase satiety. Pumpkin is rich in beta-carotene. Beta-carotene can convert into vitamin A in body that help to maintain our skin health and vision. Moreover, pumpkin is a natural sweet food so that the use of sugar can be reduced."
Available in Other Languages

Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.

Ingredients: (To Serve 2)
five-grain rice 150g
pumpkin flesh 50g
chopped onion Appropriate amount
mashed garlic Appropriate amount
97% fat-free cream 50g
water 50 ml
olive oil ½ teaspoon
salt ⅓ teaspoon
sugar ⅕ teaspoon
Cooking Method:
1. Peel and seed the pumpkin. Wash and dice. Bake in oven until cooked. Set aside.
2. Wash the five-grain rice. Add water and steam until cooked. Set aside.
3. Heat a fry pan. Stir-fry the onion and garlic with olive oil until cooked.
4. Well mix the cooked five-grain rice with fat-free cream. Add sugar and salt.
5. Put the pumpkin onto the mixed cooked five-grain rice.
Per Serving:
Energy (kcal) 308
Carbohydrate (g) 63
Protein (g) 6
Fat (g) 3
Cholesterol (mg) 3
Sodium (mg) 413
The energy and nutrient content is estimated according to the information compiled from the USDA Nutrient Data Laboratory. Values are for reference only.
This recipe is provided by Le Cleret Brasserie.
Extract from CookSmart, Issue 25