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🍽️ Creamy Pumpkin Mushroom Rice with Walnut Crunch

493 kcal · 30 min · 4 servings

Ingredients

• 100 g Basmati rice
• Salt
• 400 g Hokkaido pumpkin
• 150 g pink button mushrooms
• 1 garlic clove
• 2 tsp olive oil
• Pepper
• 1 tbsp raspberry vinegar
• 100 ml classic vegetable broth
• 1 tbsp cranberries (from the jar)
• 100 g sour cream
• 50 g walnut kernels

Instructions

1. 1. Put the basmati rice into a pot.
2. 2. Pour in 200 milliliters of salted water.
3. 3. Cover the pot.
4. 4. Cook the rice for about 10 minutes.
5. 5. Follow the instructions on the package.
6. 6. Wash the pumpkin under running water.
7. 7. Dry the skin with a cloth.
8. 8. Remove the flesh and seeds with a spoon.
9. 9. Cut the pumpkin flesh into small cubes.
10. 10. Clean the mushrooms with a cloth or brush.
11. 11. Cut off the tough stem ends.
12. 12. Halve the mushrooms.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic.
15. 15. Heat oil in a non-stick pan.
16. 16. Sauté the garlic briefly in the hot oil.
17. 17. Add the pumpkin cubes to the pan.
18. 18. Fry the pumpkin for about 5 minutes.
19. 19. Add the mushrooms to the pan.
20. 20. Fry the vegetables for another 5 minutes.
21. 21. Season the mixture with salt and pepper.
22. 22. Pour the vinegar into the pan.
23. 23. Pour the broth into the pan.
24. 24. Let the sauce reduce for 4 to 5 minutes.
25. 25. Put the lingonberries into a small bowl.
26. 26. Add the sour cream.
27. 27. Season the dip mixture with salt and pepper.
28. 28. Stir everything well with a spoon.
29. 29. Add the cooked vegetables to the finished rice.
30. 30. Chop the walnut kernels with a large knife.
31. 31. Fold the walnuts into the rice-vegetable mix.
32. 32. Rinse two small molds or cups with cold water.
33. 33. Fill the vegetable rice mixture into the molds.
34. 34. Press the rice firmly into the mold.
35. 35. Turn the rice out onto a plate.
36. 36. Serve the rice with the dip.

Nutrition per serving

• kcal: 493
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 55 g