Lunch
Pumpkin Carrot Ragout with Rice
A gentle, creamy vegetable dish with no tomato in sight. Hokkaido pumpkin and carrot cook down until soft, get a little richness from oat cooking cream and sit over fluffy basmati rice.
- Vegan
- Vegetarian
- Lactose-free
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Ingredients
- 140 g basmati rice
- 350 g Hokkaido pumpkin
- 2 carrots
- 100 ml oat cooking cream
- 1 tsp rapeseed oil
- 2 tbsp parsley
- 1 pinch salt
Method
- Cook the rice according to the packet directions.
- Dice the pumpkin and carrots and soften gently in the oil for two minutes.
- Add 120 ml water, cover and cook for about 18 minutes until tender.
- Stir in the oat cooking cream, warm briefly and serve with rice and parsley.
Why this recipe is gentle
It skips tomato, onion and garlic entirely and relies on naturally sweet, well-cooked pumpkin and carrot. A single teaspoon of oil and light oat cream keep the fat low.
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
- Oat cooking cream is tolerated differently by everyone, so start with a small amount.
- Keep the portion moderate and eat slowly.
- Cook the pumpkin and carrot until fully soft for easier digestion.
