Vegetables and Rice with Pumpkin Seed Sauce Recipe

Name: Vegetables and Rice with Pumpkin Seed Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup shelled pumpkin seeds; 1 tsp. olive oil; 12 green onions, sliced (about 1 cup); 4 cloves garlic, minced (about 4 tsp.); 2 cups chopped romaine lettuce; 1 1/2 cups low-sodium vegetable broth; 1 cup chopped cilantro; 2 Tbs. fresh lime juice; 2 cups short-grain brown rice; 2 tsp. olive oil; 3 medium-size chayote, thinly sliced; 2 medium-size zucchini, thinly sliced

Servings: persons

⅔ cup shelled pumpkin seeds
1 tsp. olive oil
12 green onions, sliced (about 1 cup)
4 cloves garlic, minced (about 4 tsp.)
2 cups chopped romaine lettuce
1 1/2 cups low-sodium vegetable broth
1 cup chopped cilantro
2 Tbs. fresh lime juice
2 cups short-grain brown rice
2 tsp. olive oil
3 medium-size chayote, thinly sliced
2 medium-size zucchini, thinly sliced

1
To make Sauce: Toast pumpkin seeds 3 to 5 minutes in skillet over medium heat, shaking pan often.
2
Add oil to skillet.
3
Add green onions and garlic, and saute 2 minutes, or until soft.
4
Puree lettuce, broth, cilantro, pumpkin seeds and 1/2 cup green onion mixture in food processor until smooth.
5
Transfer to saucepan, and simmer 15 minutes over medium heat.
6
Stir in lime juice, and season to taste with salt and pepper.
7
To make Vegetables and Rice: Cook rice according package directions.
8
Warm oil in skillet over medium-high heat.
9
Add chayote and zucchini, and cook 15 minutes, stirring often, or until soft and beginning to brown.
10
Add remaining green onion mixture, and season to taste with salt and pepper.
11
To serve: Divide rice among 6 bowls.
12
Top with vegetables and sauce.

536

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅔ cup shelled pumpkin seeds, 1 tsp. olive oil, 12 green onions, sliced (about 1 cup), 4 cloves garlic, minced (about 4 tsp.), and more.

Yes, Vegetables and Rice with Pumpkin Seed Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetables and Rice with Pumpkin Seed Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions