Colorful Pumpkin Rice on Turmeric Sauce

general preparations

1. First cook the rice according to the instructions – cut the peeled pumpkin into small cubes – cut the paprika into small cubes – cut all the spring onions into rings (put the green parts aside for the decoration) – take the peas out of the freezer – put the QimiQ sauce base in a warm one place to bring it to room temperature

Preparation of turmeric sauce

1. Roast half of the sliced ​​spring onions in clarified butter – add 300 grams of the pumpkin cubes – also add the turmeric and roast everything together – season with salt and pepper and pour in the vegetable stock – cook covered until soft
2. then pour the mixture into a tall mixing beaker – stir the QimiQ sauce base until smooth and add it – puree everything finely and put back into the pot – finally refine the sauce with chilli sauce and williams balsamic vinegar

Preparation of colored pumpkin rice

1. Roast the 2nd half of the sliced ​​spring onions in clarified butter and caramelize with brown sugar – add the rest (300 grams) of the pumpkin cubes and roast them – add the paprika cubes and roast them – add the peas and roast them – season with salt, pepper & vegetable stock (rz. in my kb)
2. Cover the pan and keep it warm until everything else is done (in contrast to the sauce, the vegetables should not be “steamed to death” but rather the vegetables should remain crisp) – only mix the finished rice with the vegetables immediately before serving

serve and decorate

1. Put a sauce on the preheated plate and portion the pumpkin rice in a large ladle – lastly, sprinkle some of the raw green spring onion on top