Pumpkin Mushroom Rice

Ingredients

• 100 g basmati rice
• Salt
• 400 g Hokkaido pumpkin
• 150 g pink mushrooms
• 1 Garlic clove
• 2 tsp Olive oil
• Pepper
• 1 tbsp raspberry vinegar
• 100 ml Vegetable broth
• 1 tbsp canned lingonberries
• 100 g Sour cream
• 50 g walnut kernels

Instructions

1. 1.

   Add basmati rice to a pot with 200 ml salted water and cook covered for about 10 minutes according to package instructions.

2. 2.

   Meanwhile wash the pumpkin, dry it, remove the seeds with a spoon and dice it.

3. 3.

   Clean the mushrooms, trim their ends and halve them. Peel and mince the garlic.

4. 4.

   Heat oil in a non‑stick pan, briefly sauté the garlic. Add the pumpkin and cook for about 5 minutes.

5. 5.

   Add the mushrooms and sauté for another 5 minutes. Season with salt and pepper, pour in vinegar and broth, and reduce for 4–5 minutes.

6. 6.

   In a small bowl whisk together lingonberries, sour cream, salt and pepper. Add the vegetables to the cooked rice.

7. 7.

   Chop walnut kernels with a large knife, mix them with the rice and vegetables. Rinse two small molds or cups with cold water, fill them with the vegetable rice and press firmly. Transfer onto plates and serve with the dip.