healthy plant-based recipes

Vegetables and Rice with Pumpkin Seed Sauce

Pumpkin seeds and spinach add flavour and nutrients to this simple dish.


Vegetables and Rice

  • 2 cups short grain brown rice
  • 2 teaspoons olive oil
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 cup mushrooms, sliced


  1. To make sauce: Toast pumpkin seeds 3 to 5 minutes in skillet over medium heat, stirring often.
  2. In a food processor puree spinach, North Coast Naturals Organic EFA 369 Oil Blend or North Coast Naturals Organic Hemp Oil, 1/2 the green onions, garlic, miso paste in water and lime juice. Add cooled pumpkin and blend once more.
  3. Place rice in pot with 4 cups of water; cook 20 to 25 minutes, or until done.
  4. Warm olive oil in pan over medium heat add peppers and mushrooms, cook until soft, add remaining green onion.
  5. Serve the rice with the vegetables and sauce on top.
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