portuguese

Roasted Pumpkin and Goat Cheese Rice with Walnuts and Thyme

Name: Roasted Pumpkin and Goat Cheese Rice with Walnuts and Thyme
Yield: 1 serving
Cuisine: portuguese
Ingredients: 61 g white rice, dry; 197 g pumpkin, cubed; 14 g olive oil; 197 g vegetable stock; 38 g goat cheese; 15 g walnuts, chopped; 2 g fresh thyme leaves; 11 g lemon juice; 2 g salt; 0.76 g black pepper

This roasted dish pairs white rice, dry with pumpkin, cubed, goat cheese and walnuts, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

19 g Protein

67 g Carbohydrates

36 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

61g white rice, dry 223 kcal
197g pumpkin, cubed 51 kcal
14g olive oil 124 kcal
197g vegetable stock 12 kcal
38g goat cheese 138 kcal
15g walnuts, chopped 98 kcal
2g fresh thyme leaves 2 kcal
11g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

pumpkinolive oilfresh thyme leavessaltblack pepper
Preheat oven to 425 F (220 C). Toss pumpkin with olive oil, salt, black pepper, and thyme; roast 18-22 minutes until browned and tender.
white ricevegetable stock
Meanwhile, cook rice: bring stock to a boil, add rice, reduce to a low simmer, cover, and cook 14-16 minutes. Rest 5 minutes off heat.
walnuts
Toast walnuts in a dry skillet over medium heat 2-3 minutes until fragrant; roughly chop.
white ricepumpkingoat cheeselemon juice
Fluff rice, then fold in roasted pumpkin, goat cheese, and lemon juice until the cheese softens into creamy pockets.
walnutssaltblack pepper
Top with toasted walnuts, taste for salt and pepper, and serve warm.