Rice with Pumpkin

Ingredients

• 2 very small Hokkaido pumpkins
• 300 g wild rice blend
• 100 g almond flakes
• 50 g currants
• 1 Red Onion
• 1 tbsp Rapeseed Oil
• 1 l vegetable broth
• 2 sprigs Mint
• 2 tbsp chives
• Cayenne pepper
• Salt

Instructions

1. 1.

   Peel the onion, halve it and dice finely. Wash the pumpkin, halve it, scrape out the seeds, remove the stem and cut into thin strips.

2. 2.

   Place the pumpkin strips in a large pot, add about 1 cm of water, lightly salt and steam covered for about 30 minutes.

3. 3.

   Heat the oil in a large pot and sauté the onion with the rice, then pour in the broth. Steam covered over medium heat for about 20 minutes.

4. 4.

   In the last 2-3 minutes stir in the almond flakes and currants, warm through and season the rice with cayenne pepper and salt.

5. 5.

   Fill warmed bowls with some of the rice and pumpkin, top with remaining pumpkin strips, garnish with chives and mint, and serve.