Pumpkin Rice

Ingredients

• 200 g Long grain rice
• Salt
• 1 red bell pepper
• 1 green bell pepper
• 1 Zucchini
• 400 g Pumpkin
• 1 onion
• 1 bunch thyme
• 2 tbsp pine nuts
• 4 tbsp olive oil
• 30 g dried cranberries
• Pepper
• 1 Organic lemon
• 600 g pike-perch fillet (with skin)
• Salt
• Pepper
• 2 tbsp oil

Instructions

1. 1.

   Cook rice according to package instructions in salted water. Quarter the bell peppers, clean and rinse them. Rinse and clean the zucchini. Peel the pumpkin and remove its seeds. Dice all vegetables into small cubes. Peel and dice the onion. Shake off excess water from the thyme and strip leaves from the stems.

2. 2.

   Dry roast pine nuts in a large pan until golden brown. Set aside on a plate. Add olive oil to the pan and heat it. Sauté the onion and vegetables for 12-15 minutes. In the last few minutes add thyme and cranberries. Stir in the rice and pine nuts, seasoning with salt and pepper. Wash the lemon, zest it with a zester, then squeeze its juice. Mix lemon zest and juice into the rice. Keep warm.

3. 3.

   Rinse the pike-perch fillet, pat dry, and cut into portions. Season with salt and pepper. Heat oil in a pan. First cook the fish skin-side down for about 2-3 minutes, then flip and cook another 1-2 minutes. Plate the fish over the rice.