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Yummy Green Rice

  • 315 g (1 1/2 cup)   long grain brown rice

  • 750 ml (3 cups)   water (for cooking rice)

  • 45 g (1 1/2 cup)   baby spinach

  • 10 g (1/2 cup)   fresh cilantro (mainly leaves, lightly packed)

  • 1   mild red chillies (deseeded & roughly chopped)

  • 10 g (1/4 cup)   green onions/scallions (green tips only, finely chopped)*

  • 3 tbsp   water (for green paste)

  • Season with   salt & pepper (to taste)

Roasted Vegetables

  • 360 g (3 large)   carrot (peeled & cut into cubes)

  • 240 g   Japanese (Jap) pumpkin (Kabocha squash or Buttercup squash) 

  • 1 tbsp   olive oil

  • 1/2 tsp   smoked paprika*

  • Season with   salt & pepper

Seasoned Chickpeas

  • 200 g   canned chickpeas (drained & rinsed)*

  • 1 tsp   ground cumin*

  • 1/8 tsp   chilli powder (just a pinch - add more to taste)*

  • 63 ml (1/4 cup)   water

  • 0.5   large limes (use the juice)

  • 2tsp garlic infused olive oil 

  • Season with   salt and pepper (to taste)


  • 3 tbsp   pumpkin seeds (lightly toasted)*

  • 3 tbsp   fresh cilantro (finely chopped for garnish)

Edamame Beans

  • 120 g (2 2/5 cup)   edamame beans (frozen)


  1. Preheat the oven to 200ºC (390ºF) bake function.

  2. Place the brown rice into a large saucepan. Add water and cook over medium-high heat bringing it to a rolling boil. Then turn down the heat to low, cover with a lid, and allow to gently simmer until the water evaporates (about 20 to 30 minutes).

  3. Peel and cut the carrot and pumpkin into small chunks. Mix through the olive oil, smoked paprika and a couple of grinds of salt. Place in a roasting tray. Bake for 25 to 30 minutes until golden and tender. Turn once during cooking.

  4. For the paste, roughly chop the baby spinach, deseed and finely dice the mild red chillies, and finely chop the green onions/scallions (green tips only). Place the chopped spinach, diced mild red chillies, finely chopped green onions/scallions (green tips only), fresh cilantro, and water into the blender. Blend into a chunky paste.

  5. Add the paste to the rice and stir through the cooking brown rice.

  6. Watch the brown rice and if it stops simmering turn up the heat slightly. Once the water has absorbed out of the rice, turn off the heat and allow to stand for about 10 minutes. Then fluff the rice using a fork and season with salt and pepper to taste.

  7. To cook the chickpeas, first drain and rinse the chickpeas. Then, add garlic infused olive oil to the frypan over low heat.  Add the chickpeas to it and increase heat to medium. Season with the cumin and chilli powder. Add water and allow to simmer for 4 to 5 minutes. Once the water has evaporated, remove from the heat and add a squeeze of lime juice, and salt and pepper to taste. Place to one side.

  8. Toast the pumpkin seeds in a small frypan (no oil needed) for 2 to 3 minutes until lightly golden.

  9. Blanch the frozen edamame beans in boiling water for 3 to 4 minutes until tender.

  10. Serve the green rice with the spicy lentils and top with the roasted vegetables, toasted pumpkin seeds, edamame beans, and some fresh cilantro. Enjoy!

*This recipe was adapted from the original version which can be found at

And a big thank you to Vidhi J. Patel for her fabulous help researching and putting this recipe together! :)

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