| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 250 |
g |
Basmati rice |
| 1 |
tb |
Sunflower oil |
| 125 |
g |
Paneer |
| 50 |
g |
Butternut squash; diced |
| 1 |
|
Carrot; peeled and sliced |
|
|
; diagonally |
| 2 |
|
Garlic cloves; chopped |
| 1 |
|
Handful fresh chives; chopped |
| 1 |
|
Handful fresh parsley; chopped |
| 50 |
ml |
Greek yoghurt |
INSTRUCTIONS
1 Boil the rice according to the instructions, and drain. In the meantime,
heat the sunflower oil in a saute pan.
2 Saute the paneer, butternut squash, carrot and garlic cloves for 4-5
minutes until cooked through.
3 Stir the mixture through the rice with the parsley, chives and greek
yoghurt.
Converted by MC_Buster.
Per serving: 550 Calories (kcal); 10g Total Fat; (16% calories from fat);
13g Protein; 102g Carbohydrate; 0mg Cholesterol; 118mg Sodium Food
Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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