Pumpkin and rice pan

Name: Pumpkin and rice pan
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 40 g Wild rice mixture; 7-10 Tbsp Salt; 200 g Hokkaido Pumpkin; 120 g Chicken filet; 3 Stem(s) Parsley; 1 TEASPOON Sunflower oil; 7-10 Tbsp Pepper; 100 ml Orange juice

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

40 g Wild rice mixture
7-10 Tbsp Salt
200 g Hokkaido Pumpkin
120 g Chicken filet
3 Stem(s) Parsley
1 TEASPOON Sunflower oil
7-10 Tbsp Pepper
100 ml Orange juice

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean the pumpkin and cut into cubes. Wash flesh, dab dry and cut into cubes. Wash parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and chop.
2
Heat the oil in a frying pan. Fry the meat for about 6 minutes, after 4 minutes add the pumpkin. Season with salt and pepper. Add orange juice, bring to the boil and simmer for about 4 minutes. Add parsley and rice.
3
Garnish with parsley and serve in the pan.