Shortly before serving the rice add some unshelled pistachios.
PUMPKIN AND PISTACHIO RICE
- 1Kg pumkin
- 300gr green beans
- 1 aubergine
- 500gr onion
- 500gr tomato
- 1 glass of “manzanilla” sherry
- 400gr rice
- 1 vegetable stock
- * Pepper
- Borges Olive Oil, Mild Flavour
- 1 pack Borges pistachios
Step by step
Sauté the onions and tomatoes. Halfway through the cooking time add a glass of wine.
In another frying pan, lightly fry the pumpkin green beans and aubergine.
In a pan, put all the vegetables together with the rice and vegetable stock and boil for 20 minutes over high heat.
The vegetables, such as the pumpkin, give this dish the sweet flavour of the Mediterranean vegetables. Pumpkin and pistachios are rich in carotenes, an excellent antioxidant that slow down the ageing process of our cells.