Grilled Pumpkin Rice with Canned Fish
What Started it all:
canned fish (tuna, sardines), Pumpkin, rice, grill
(Starts by vigorously washing hands)
Ingredients
- 2 cans of tuna or sardines
- 1 small pumpkin
- 2 cups of rice
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Cut the pumpkin into thick slices and drizzle with olive oil, then season with salt and pepper.
- Grill the pumpkin slices for about 5-7 minutes on each side until they have nice grill marks and are tender.
- While the pumpkin is grilling, cook the rice according to the package instructions.
- Open the canned fish and drain any excess liquid.
- In a pan, heat a bit of olive oil over medium heat and add the canned fish, stirring gently until heated through.
- Once the rice is ready, fluff it with a fork and place it on a serving dish.
- Arrange the grilled pumpkin slices on top of the rice and then spoon the heated canned fish over the pumpkin.
- Serve immediately and enjoy your gluten-free meal!
(Takes a deep breath and wipes brow) There you have it, a delicious grilled pumpkin rice with canned fish that's gluten-free and perfect for four people. Remember to season everything well and keep an eye on that grill – we're not serving charcoal tonight!