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."
Ingredients: (To Serve 2)
|chopped onion||Appropriate amount|
|mashed garlic||Appropriate amount|
|97% fat-free cream||50g|
|olive oil||½ teaspoon|
|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.|
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