Pumpkin Rice Pan

Summary

Ingredients

• 650 g pumpkin (se) (Hokkaido)
• 2 onions)
• 3 cloves garlic
• 3 tablespoon oil (rapeseed oil or sunflower oil)
• 15 g butter
• 400 g rice
• 150 ml white or rosé wine
• 1 ½ liter broth, about
• 1 small Can (s) tomato (s), lumpy
• 370 g minced meat your choice
• 1 cup sour cream
• salt and pepper
• Spice Mix (Vegeta)

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Instructions

1. Cut open the pumpkin, core it, divide it into wedges (like apples) and then cut into thin slices. Peel the onions and garlic and cut into fine cubes or chop.
2. The oil in a big one! Heat the pan and then add the butter. Sweat the onions and garlic in it until translucent, then add the pumpkin slices and sauté them briefly. Meanwhile, fry the minced meat (possibly fat-free) in a small pan, don`t forget to add salt.
3. Now add the rice to the pumpkin mixture, let it sweat for a short time (1 - 3 min.) And then deglaze with wine. Bring everything to the boil and add the hot broth. Let the rice soak over medium heat for about 25 minutes. When the rice is cooked, the broth should be almost completely absorbed.
4. Fold in the mince and add the tomatoes. Now let it boil down a little, season with salt, pepper and Vegeta to taste. Place a tablespoon of the sour cream in the middle on top!