Pumpkin wedges with parsley vegetable filling
This tasty vegetable filling can also be used on top of baked kumara halves.
1 small pumpkin, sliced into 4, deseeded and baked
1 cup of cooked rice
1 cup cooked fresh or frozen sweet corn kernels
1 cup cooked fresh or frozen peas
1 carrot, peeled, diced and cooked
white pepper, to taste
2 Tbsp New Zealand extra virgin olive oil [EVOO]
2 Tbsp chopped parsley
Mix the rice, sweet corn, peas, carrot, salt, pepper and EVOO together in a bowl.
Pile the mixture into the pumpkin quarters.
Sprinkle with parsley and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.3g|