Description
I can only say - it is very fragrant and delicious!
Ingredients
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Pumpkin
700 g
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Onion
1 piece
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Carrots
1 piece
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Garlic
1 tooth
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Ginger
1.5 piece
-
Brown sugar
-
Wild rice
360 g
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Cheese curd
100 g
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Olive oil
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Salt
-
Black pepper
Cooking
Prepare the necessary products. I love wild rice company Mistral.
First make sauce. Pumpkin 500 grams cut into large chunks, sprinkle with a little brown sugar. Wrap in foil. and bake in a preheated 180 degree oven for about 40 minutes.
Peel the roasted pumpkin from the rind.
Onions and carrots peel and finely chop. Fry in saucepan in olive oil 2-3 minutes.
Add the chopped garlic and ginger.
After the pumpkin and 250 ml of water.
Bring to a boil and cook on low heat without a lid for 15 minutes.
Will beat into a soft mousse with a blender until smooth. Salt and pepper, the sauce is ready.
The rest of the pumpkin, peel cut into thin slices, sprinkle with sugar and bake until cooked in the oven. In the end, add the grill and cook until lightly browned.
Rice wash and cook in plenty of boiling water until almost tender.
Throw the rice in a sieve. In a saucepan add a little olive oil, pour 500 ml of our pumpkin sauce (if the sauce you get more, you can safely freeze)
On low heat, stirring occasionally, the sauce should evaporate, and the rice is ready. Align salt and pepper.
On a plate put the pumpkin rice, top with slices of pumpkin.
Two wet spoons to make cream cheese quenelles, put it next.
Bon appetit!
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