HEAT 2 tablespoons of the oil in a large saucepan and cook the onion for 5 minutes, stirring occasionally.
ADD the garlic and rice, stirring to coat the grains in oil and cook for 1 minute.
ADD the stock, salt, black pepper, pumpkin and spinach, stir to combine and bring to a boil.
COVER with a lid, reduce the heat to low and cook for 20 minutes without lifting the lid.
STIR in the white beans, walnuts, Parmesan, basil and remaining tablespoon of oil to combine.
Variations: Use toasted pine nuts instead of the walnuts. Use chickpeas or fresh fava beans instead of the cannellini beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 105 (19%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 3.7mg||1 %|
|Sodium 91.7mg||3 %|
|Potassium 361.1mg||10 %|
|Total Carbohydrate 96.4g||28 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 91.5g|
|Protein 10.6g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 540
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