Dinner
Brown Rice with Pumpkin and Carrot
Nutty brown rice folded through soft Hokkaido pumpkin and carrot that have been gently steamed in a little water and oil. It is a mild, softly filling plate finished with a scattering of parsley.
- Vegan
- Vegetarian
- Lactose-free
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Ingredients
- 150 g brown rice
- 300 g Hokkaido pumpkin
- 2 carrots
- 1 tsp rapeseed oil
- 2 tbsp parsley
- 1 pinch salt
Method
- Cook the rice until tender according to the packet directions.
- Dice the pumpkin and carrots.
- Cook the vegetables with the oil and 100 ml water, covered, for about 18 minutes until soft.
- Fold in the rice and finish with parsley and a little salt.
Why this recipe is gentle
The pumpkin and carrot are cooked covered until fully soft, using just a teaspoon of oil and no onion, garlic, tomato, or spice. Both vegetables are naturally low in acid and easy on the palate.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- If whole grains feel heavy when you are bloated, use white rice instead.
- Cook the vegetables until fully soft rather than leaving them firm.
- Keep portions moderate and eat slowly.
