1 Boil the rice according to the instructions, and drain. In the meantime, heat the sunflower oil in a saute pan. 2 Saute the paneer, butternut squash, carrot and garlic cloves for 4-5 minutes until cooked through. 3 Stir the mixture through the rice with the parsley, chives and greek yoghurt. Per serving: 550 Calories (kcal); 10g Total Fat; (16% calories from fat); 13g Protein; 102g Carbohydrate; 0mg Cholesterol; 118mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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