Colorful Bowl with Apple-Pumpkin Mix and Herb Porcini

Ingredients

• 250 g reis-fit (Spitzen-Langkorn-Reis)
• Jodsalz (mit Fluorid)
• 400 g Hokkaido pumpkin flesh
• 1 apple
• 2 tsp Rapeseed Oil
• Pepper
• 300 g herb porcini mushrooms
• 0.25 tsp Dried thyme
• 1 red bell pepper
• 100 g lamb's lettuce
• 50 g walnut kernels
• 1 handful mixed herbs (5 g; e.g., parsley, dill)
• 200 g yogurt (1.5 % fat)
• a splash lemon juice
• 1 tbsp flaxseed oil

Instructions

1. 1.

   Add the reis-fit Spitzen-Langkorn rice to 500 ml boiling salted water, stir once, and cook on low heat in a covered pot for 8–10 minutes. Remove from heat, fluff the rice briefly, and let it rest for a few minutes.

2. 2.

   Meanwhile slice the pumpkin flesh into rounds. Wash the apple, quarter it, remove the core, and cut the apple into thin slivers. Heat 1 tsp rapeseed oil in a pan, sauté the pumpkin slices over medium heat for 5–7 minutes, stirring occasionally. Add the apple slivers and cook for another 4 minutes. Season with salt and pepper. Remove from the pan and set aside.

3. 3.

   In parallel, clean the mushrooms and slice them. Heat the remaining rapeseed oil in the same pan and fry the mushrooms for 5–7 minutes. Season with salt, pepper, and thyme.

4. 4.

   Meanwhile wash and halve the bell pepper, remove its core, and dice it. Wash and dry the lamb's lettuce, and roughly chop the walnuts.

5. 5.

   For the sauce, wash, shake dry, and chop the herbs. Mix yogurt with the chopped herbs, lemon juice, and flaxseed oil, seasoning with salt and pepper. Arrange the rice, pumpkin‑apple mix, mushrooms, bell pepper, and lamb's lettuce in four bowls, drizzle with the sauce, and sprinkle with walnuts.