Rice with raw carrot, beetroot, pumpkin
and chestnut
By Ms H Judit Hadnagy
This delicious, healthy, autumn dish provides wide range of
nutrients. Eating it with your friends, enjoying the combination of the sweet
taste of these different fruits and vegetables warms you up in this wet
November evening. To enhance the atmosphere I recommend a glass of dry red wine
with it. You should realise that this food contains some raw vegetables
providing a better raw/ cooked food ratio.
Ingredients for 4
persons
|
Organic brown Basmati rice cooked
|
1 ½ mug cooked
|
|
Carrot raw and grated
|
3 big grated
|
|
Beetroot raw and grated
|
1 big grated
|
|
Cubed roasted pumpkin
|
500g
|
|
Cooked chestnuts
peeled
|
200g
|
|
Purple onion chopped
|
1 big
|
|
Olives
|
20
|
|
Salt
|
|
|
Pepper
|
|
|
Butter
|
1 tbsp
|
|
Greek yogurt
|
2 tbsp
|
|
Wild ruccola
|
Handful on the top
|
tbsp: table spoon
Mix all of the raw, cooked and roasted ingredients salt and
pepper it up to your taste. Decorate for serving.
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