Vegetable rice, squash, chestnuts and spinach {vegan – sans gluten}

Bon on ne va pas se mentir, on commence à ne plus trop voir en peinture les légumes d’hiver… mais bon voilà les légumes de printemps c’est pas encore pour tout de suite ! Alors quoi de mieux que de mettre du fun et de la couleur dans nos assiettes d’hiver pour stimuler nos sens et, let's not hide it, notre moral. Alors c’est parti pour une recette de riz aux légumes, d’hiver bien entendu, mais avec plein de textures et de goûts, oui parce que le goût c’est important ! Je suis une grande fan de riz rouge, It’s been my favorite rice since I was little because it keeps a slightly crunchy texture.. Well clearly this recipe can be made with another rice but preferably rice from Camargue or Italy (long grain).

A complete vegetable dish,

which will be perfect for the whole family (and yes here we continue the veganuary !), to serve with a good fennel salad it's just happiness ! The cool thing is that it’s super simple to make., no complicated cooking, everything cooks separately and assembles at the end, so in idea you can even cook the rice or roast the vegetables a little in advance (as I know some batchcook around here !). In short, the recipe must be tested urgently, I'm sure you have a jar of chestnuts left in a corner that you forgot after the holidays !!!

Vegetable rice, squash, chestnuts and spinach {vegan – sans gluten}

POUR 4 PEOPLE

200 g of raw red rice
1/2 pumpkin
150 g of chestnuts cooked naturally
1 large handful of spinach costs
Salt and pepper
1 pinch of Espelette pepper
1 clove garlic
1 tablespoon of soy sauce
olive oil
parsley

Rinse the rice then cook it as directed on the packet.
Wash then cut the pumpkin into small cubes (no need to peel it, the skin of the pumpkin is eaten).
Arrange the pumpkin cubes on a baking tray with the chestnuts, pour a drizzle of olive oil, sprinkle with a little Espelette pepper and salt. Bake 30 minutes at 170°.
In a pan, add a good drizzle of olive oil, the crushed garlic clove then the spinach. blow up 2 minutes then deglaze with soy sauce and set aside.
Once everything is cooked separately, assemble everything then adjust the seasoning with salt and pepper.
Finish by adding chopped parsley !