Cassilde`s Pumpkin-rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 onions)
- 2 cloves garlic)
- 1 tablespoon oil (sesame oil)
- 500 g pumpkin (se) (Hokkaido)
- 175 g basmati
- 300 ml water
- salt
- Curry powder
Print Recipe
Pin Recipe Instructions
- The preparation of this recipe is similar to that of risotto:
- Peel and cut the onions and garlic cloves. Cut open the pumpkin, core and cut into cubes. With the Hokkaido variety, the bowl can be left on and eaten with.
- Fry the onions and garlic in hot sesame oil. Add the pumpkin and rice and fry briefly. Then add about 300 ml of water and bring to the boil briefly. Then reduce the heat a little and let the whole thing simmer rather than boil. If the water has boiled off before the rice is ready, just add a little more water. Stir again and again, but not too vigorously so that the pumpkin doesn`t disintegrate. In between, season with salt and curry powder to taste. Serve hot.
- The cooking time is around 15-20 minutes.
- The amount is enough for 2 people as a main meal, but can also be served as a side dish for 4 people.
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