Summary

Ingredients

• 0.5 ½ cup brown rice
• 1 teaspoon oil, for frying
• 0.5 ½ shallot (s)
• 200 g pumpkin meat (Hokkaido)
• 1 banana (s), diced
• 150 ml vegetable stock
• 4 tablespoon heavy cream (light or soy cream)
• lemongrass
• curry powder

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Instructions

1. Let brown rice swell according to the instructions on the packet.
2. Roast the shallot in the hot oil. Cut the Hokkaido pumpkin into cubes and add to the onion. Top up with the vegetable stock, add the banana and simmer until the pumpkin is soft.
3. Season with lemongrass and curry and puree with a hand blender. Stir in the light cream and simmer a little more.
4. Stir the cooked rice into the sauce and serve.