Description
This dish is the Bechamel sauce adds a nice creamy consistency and the aroma of the mixture of the three types of rice. Pumpkin stew with ham - juicy and balanced addition. Useful and bright combination!
Ingredients
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Figure
120 g
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Pumpkin
150 g
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Tomato
1 piece
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Ham
150 g
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Greens
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Butter
20 g
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Flour
1 Tbsp
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Red onion
1 piece
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Milk
250 ml
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Salt
-
Black pepper
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Olive oil
1 Tbsp
Cooking
Rice (120g) then boil as directed on package.
Meanwhile, the pumpkin (150 grams) cut into cubes, fry on a medium heat pan with 1 tbsp oil. Within 15 minutes to put out the pumpkin with the lid closed, adding a little water to it did not stick to the bottom.
In the end add chopped greens, ham (150 g) and tomato (1 piece), diced. Salt and pepper to taste.
Now for the Bechamel sauce, I added onion for flavor. So, on a slow fire to melt 20 g of butter, add chopped red onion (1 piece) and fry it until transparent.
Add 1 tbsp flour and, stirring vigorously, start incorporating the milk. Cook over medium heat until thickening of the sauce. Salt and pepper to taste.
In ready warm rice, add sauce, mix well. Serve with pumpkin stew.
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