Pumpkin Casserole with Rice, Mince and Feta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small pumpkin (se) (e.g. Hokkaido)
- 1 cup rice
- 200 g minced meat, mixed
- 120 g feta cheese
- 2 onion (s), red
- 200 ml vegetable stock
- 100 ml white wine
- 1 teaspoon thyme, chopped
- 1 teaspoon oregano, chopped
- 1 teaspoon parsley, chopped
- 0.5 teaspoon ½ sugar
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Do not cook the rice too soft. Core the pumpkin and cut into bite-sized pieces. Peel and finely chop the onions.
- Fry the minced meat in hot oil until crumbly and remove. Sauté the onions, add the pumpkin and fry. Deglaze with vegetable stock and white wine and simmer until the pumpkin is soft.
- Season with salt, pepper, herbs and sugar and mix in the minced meat and rice.
- Cut the feta into small cubes.
- Layer half of the pumpkin mince mixture in a baking dish and add half of the feta cubes. Pour the second half of the mixture over it and finish with the remaining feta cubes. Bake in the oven at 200 ° C for about ten minutes.
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