Tuesday, October 16, 2012

Herbed Pumpkin Rice

 Rice, risotto, rise salad ...... doesn't matter!
It turned out great, tasty and light!
No cream here or even cheese... just a cube of butter and some herbs and you are almost there.



First, Choose dense-fleshed squash; watery ones fall apart in cooking.

 seed your pumpkin, peel, and 
cut into 1/2" pieces
Those are your ingredients, cool ha?

 Heat  a cube of butter in a medium heavy-bottomed pot over medium heat. Add onion and cook until translucent, 3 to 4 minutes.Add garlic and cook, stirring, until golden, about 30 seconds. 




Add your pumpkin cubes


Rosemary
And sage!

Add your rice, keep stiring until rice becomes translucent!


Add your prefered herbs, I HIGHLY recommend sage and rosemary.
Begin adding your vegetable stock a cup at a time till it is completely absorbed, add another one.



E VOILà

Herbed Pumpkin Rice


Ingredients: ( 2 persons)
1 cup long-grain or orginario rice
1 clove garlic, peeled and finely chopped
1 small yellow onion, peeled and finely chopped
250 gm calabaza squash, seeded, peeled, and cut into 1 cm pieces
3 springs rosemary and some sage leaves (optional)
Salt
4 cups (boiling) vegetable stock.

  • Heat vegetable broth in a saucepan and keep warm.
  • In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and keep stirring.
  •  Add rice, your  pumpkin. Stir for about a minute, making sure all rice is coated in butter. 
  • Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be  al dente when done.


        1. P.S:
        2. If you want transform it into CREAMY risotto follow those simple steps:
        3. 1- Use arborio rice.
        4. 2- After removing risotto from heat and stir in  2 Tbsp. butter, fresh cream, Parmesan, sage, salt and pepper. Let rest a few minutes before serving.


        5. Riso Semplice alla Zucca
        6. Ingredienti

          • 200 gm riso tipo orginario o parboiled
          • 1 cipolla bianca
          • 1 spicchio d'aglio
          • 200 gm di zucca
          • 1L di brodo vegetale
          • sale e pepe qb
          • 4 foglie di salvia
          •  rosmarino fresco

        7. Preparazione

        1 comment:

        Ola AbdelMonem said...

        Very nice recipe, I might give it a try! love the plate & dish color :)

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