Pumpkin and rice pan
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1/2 l Vegetable broth (instant)
- 150 g Long grain rice
- 800 g Pumpkin (cleaned approx. 600 g)
- 250 g Courgette
- 1 Onion
- 1 Garlic clove
- 1-2 red chillies
- 125 g Sugar
- 100 ml White wine vinegar
- 1 Cloves
- 7-10 Tbsp ground cinnamon
Directions
- 1
Bring 350 ml stock to the boil, add rice, cover and allow to swell over low heat for about 20 minutes. Wash and peel the pumpkin and remove the seeds. Cut pumpkin into cubes. Clean, wash and slice the zucchini. Peel and chop onion and garlic. Wash and seed the chillies and cut them into rings.
- 2
Caramelize sugar in a pan. Deglaze with vinegar and remaining broth and bring to the boil while stirring. Add pumpkin, zucchini, onion, garlic, chilli, clove and some cinnamon. Simmer for 8-10 minutes. Add the finished rice, braise briefly and serve immediately
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