Spiced Rice with Peas & Pumpkin Seeds

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We (hubs and I) are on day 2 of a 28 day detox. Last night, I made this vegan/vegetarian rice dish, which I adapted slightly from Carol Vordeman’s 28 day detox book.

Spiced Rice with Peas & Pumpkin Seeds

The Purple Pumpkin Blog
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Cook Time 14 minutes
Total Time 14 minutes
Course Vegan Recipes
Cuisine British
Servings 2
Calories 175 kcal

Ingredients
  

  • 150 g basmati rice
  • 100 g frozen or fresh peas
  • 2 tbsp pumpkin seeds lightly toasted
  • ½ tsp cumin seeds
  • 1 tsp ground coriander
  • 450 ml hot vegetable stock

Instructions
 

  • Heat a saucepan and when hot, dry fry the cumin, coriander and dry rice for 2 minutes, stirring continually. This helps to release the flavour and aroma from the spices.
  • Add the hot vegetable stock to the pan and bring to the boil. Reduce the heat, cover and simmer for 7 minutes.
  • Remove the rice from the heat, and stir in the peas. Cover again and leave to steam for a further 7 minutes.
  • When ready, stir through the pumpkin seeds and serve immediately.

Nutrition

Serving: 1 | Calories: 175kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 638mg | Fiber: 4g | Sugar: 4g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Disclaimer: Please remember, I’m not a dietitian I follow and tweak recipes, or create my own. Calorie counts (if applicable) are worked out using resources online. Always check with your doctor before going on any weight loss programme.

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