Vanilla pumpkin with wild rice and cream cheese sauce

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Pumpkin wash, halve, core and cut into slices. Crush cardamom capsules. Cut the vanilla pod lengthwise, scrape out the pulp. Mix spices with salt, pepper and 4-5 tablespoons of oil. Mix the pumpkin slices with it, place them on a baking tray with the vanilla pod and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.

2. 2

   Prepare rice in boiling salted water according to package instructions. For the sauce, wash the mint and parsley, shake dry and chop except for a little to garnish. Peel the shallot and garlic. Finely dice the shallot and chop the garlic. Heat 2 tablespoons of oil in a saucepan, sauté the shallot and garlic.

3. 3

   Add the herbs of Provence and sauté. Deglaze with broth, bring to the boil. Add the chopped herbs, except for 1 tablespoon. Cover the sauce and simmer for 4-5 minutes. Stir the starch with 2 tbsp. cold water until smooth, stir into the sauce and bring to the boil again briefly. Stir in cream cheese. Season sauce with lemon juice, salt and pepper. Arrange pumpkin with rice and sauce.

4. 4

   Stir the starch with 2 tbsp. cold water until smooth, stir into the sauce and bring to the boil again briefly. Stir in cream cheese. Season sauce with lemon juice, salt and pepper. Arrange pumpkin with rice and sauce. Sprinkle with herbs and garnish

Nutrition Facts

KCAL
530 kcal

CARBS
74 g

FATS
20 g

PROTEINS
11 g