Pumpkin on wild rice with peppers and walnuts

Ingredients for 4 servings:

• 1 butternut squash
• 250 g wild rice
• 500 g red pointed peppers
• 150 g walnuts
• 1 tbsp ghee or clarified butter
• 2 onions
• 2 cloves of Chinese garlic
• 20 g ginger
• 1 tbsp honey
• 1 tbsp beet syrup
• 3 tbsp oil
• 2 tbsp, heaped coriander powder
• 2 tbsp, heaped paprika powder
• 1 tbsp, heaped cumin powder
• 1 tbsp, heaped cinnamon powder
• 1 tbsp, heaped vegetable broth, instant
• 1 tsp cayenne pepper
• 100 ml whipped cream
• 2 tsp salt
• 100 g sheep’s cheese

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Remove the stem and stump from the butternut squash and halve it. Remove the soft parts and seeds, then cut the flesh into approximately 1 cm cubes. Peel the onions, garlic, and ginger. Cut the onions into 0.5 cm cubes. Finely chop the ginger and garlic. Remove the stem and core from the red bell pepper and cut into 1 x 1 cm pieces. Bring 250 g of wild rice to a boil in a saucepan with 1 liter of water and 1/2 teaspoon of salt. Boil for 5 minutes, then simmer with the lid on for 35 minutes on low heat, until about 50% of the rice grains have burst open. Drain and serve with the other ingredients. While the rice is simmering, place a large 28 cm skillet on the stovetop with 2 tablespoons of oil. Sauté the onions over high heat, taking care not to burn them. After about 3-5 minutes, when the onions are nicely browned, add the ghee and roast the coriander, cumin, paprika powder, and cinnamon in the hot fat for about 1-2 minutes. Then add the pumpkin and heat for 3-5 minutes. Now add about 500 ml of water, the vegetable stock powder, and 1 teaspoon of salt. Bring to a boil and simmer on low heat for 20 minutes, stirring occasionally. While the pumpkin is cooking, place another pan on the stove and roast the walnuts for 5 minutes. Then set them aside in a small bowl and stir in 1 tablespoon of honey. In the second, now empty, pan, heat about 1 tablespoon of oil and fry the sliced ​​bell peppers. After 5 minutes, add the sugar beet syrup and a little salt, stirring well to prevent sticking. After 20 minutes, season the pumpkin with the remaining salt, if desired, and stir in the heavy cream. Bring back to a boil and keep hot until ready to serve. Grate the feta cheese or cut it into small cubes. To serve, place some rice in the center of the plate and arrange the pumpkin around it. Sprinkle the pointed peppers on top. Then sprinkle some walnuts and the feta cheese on top.