Eating Bird Food · by Brittany Mullins★ 5.0 (2)
Pumpkin Rice
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 7%
CARBS 41G74% OF CAL
1G FIBER0G ADDED1G INTRINSIC39G OTHER1G TOTAL SUGAR
FAT 4G16% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy rice cooked in coconut milk and vegetable broth with pumpkin puree. A fall-inspired side dish with warm spices and smooth texture.
sideamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup light coconut milk
- 1 cup vegetable broth
- ½ cup canned pumpkin
- 1 cup white rice
- pinch of sea salt
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 7%
CARBS 41G74% OF CAL
1G FIBER0G ADDED1G INTRINSIC39G OTHER1G TOTAL SUGAR
FAT 4G16% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 241mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 12mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.