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🍽️ Creamy Pumpkin Rice with Almonds

610 kcal · 30 min · 4 servings

Ingredients

• 2 very small Hokkaido pumpkins
• 300 g wild rice mix
• 100 g sliced almonds
• 50 g currants
• 1 red onion
• 1 tbsp rapeseed oil
• 1 l vegetable broth
• 2 sprigs mint
• 2 tbsp chive rings
• cayenne pepper
• salt

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Cut the onion halves into very small cubes.
3. 3. Wash the pumpkin thoroughly.
4. 4. Cut the pumpkin in half.
5. 5. Scrape out the seeds and fibrous interior with a spoon.
6. 6. Cut the pumpkin flesh into thin strips.
7. 7. Place the pumpkin strips in a large pot.
8. 8. Pour in enough water to cover the bottom of the pot by about one centimeter.
9. 9. Lightly salt the water.
10. 10. Place the lid on the pot.
11. 11. Simmer the pumpkin over medium heat for about 30 minutes.
12. 12. Heat the oil in a separate large pot.
13. 13. Add the diced onion to the hot oil.
14. 14. Sauté the onion briefly.
15. 15. Add the rice to the pot with the onion.
16. 16. Sauté the rice briefly.
17. 17. Deglaze the rice with the broth.
18. 18. Place the lid on the pot.
19. 19. Cook the rice at medium temperature for about 20 minutes.
20. 20. Remove the pot from the heat when the time is up.
21. 21. Add the sliced almonds to the rice.
22. 22. Add the currants to the rice.
23. 23. Mix the ingredients well with the rice.
24. 24. Let the mixture warm through for 2 to 3 minutes.
25. 25. Season the rice with cayenne pepper.
26. 26. Finally season the rice with salt.
27. 27. Set aside some of the cooked pumpkin pieces.
28. 28. Fill the rice into pre-warmed bowls.
29. 29. Distribute the remaining pumpkin pieces over the rice.
30. 30. Chop the chives.
31. 31. Chop the mint leaves.
32. 32. Garnish the rice with chives and mint.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 610
• Protein: 20 g · Fett/Fat: 18 g · Carbs: 90 g