First, let us rice, in fact it will give our soup to the desired texture, delicate nutty taste and aesthetic zest. It can be simply boiled in salted water or in the steamer for 20-40 minutes (steamer is different, so the time wrote with such a variation), identifying readiness at a small number of expanded grains. I prefer the steamer, the thus prepared black rice has a wonderful delicate nutty flavor and all the useful remains in the rice, and helpful there's a lot of protein (15 g of 100 g) — of the 20 amino acids it contains 18. b vitamins, folic acid (five times more than brown rice) — in the Cup wild rice contains daily intake of folic acid for an adult, magnesium (177 mg), phosphorus (433 mg), zinc (6 mg), manganese (1.3 mg is 2/3 of the daily value for an adult), sodium — less than half the ordinary rice.

Now take 300 g of fragrant, bright pumpkins (it turns out that in America, the pumpkin grows as a wild plant), peel, cut, wrap in foil with onions and send in a hot oven for 40 minutes. Vegetables oven, it is imperative they acquire a special taste and aroma.

Next, wash corn grits, fill with water and put on fire. Cook for about 30 minutes.

Ready, soft pumpkin, onion plus butter Porirua blender,

Mix with the finished corn-based, salt and heat over the fire for 1-2 minutes. There are several options: you can stir the rice into the soup, leaving a few grains to decorate the dishes and all the rice you put on top. Garnish with greens.