Pumpkin and Bell Pepper Pan with Basmati Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 240 g basmati rice
- 3 tablespoon olive oil
- 3 medium onion (s), red
- 400 g pointed peppers, yellow or reen
- 1 glass pumpkin (se), sweet and sour pickled
- Chilli sauce or Tabasco
- 15 g corn starch
- 2 tablespoon soy sauce
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook basmati rice as usual.
- Cut the onions into fine rings. Clean the peppers and cut into bite-sized pieces.
- Put the olive oil in a large pan and sauté the prepared vegetables.
- Use of pickled pumpkin:
- Add the pumpkin pieces with the stock and simmer for 15 minutes with the lid closed. Add chili sauce or Tabasco as desired and simmer. The pumpkin can be left in pieces or lightly mashed with a potato masher or fork to taste. This will give you a very creamy sauce later.
- Use of purchased pumpkin:
- Choose a large glass with a total weight of approx. 670 g. The purchased pumpkin is usually softer than the pickled one and cooks faster. If necessary, separate the brew and pumpkin. Deglaze the sweaty vegetables with the stock, add chili sauce or Tabasco as desired, simmer and add the pumpkin 7 - 8 minutes later.
- To thicken the cornstarch, dissolve it in a third glass of cold water and add to the brew. Bring to the boil and continue cooking for a minute. Season to taste with soy sauce (from 2 tablespoon upwards as desired), pepper and salt.
- In addition to basmati rice, it also tastes really good with pasta or potatoes.
- Tip:
- Instead of corn starch, a ready-made roast sauce can be stirred directly into the brew. Stir in as much sauce powder until the sauce has the desired consistency. As a rule, this sauce does not need to be seasoned any further.
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