Pumpkin and mushroom gratin

Ingredients for 4 servings:

• 200 g rice
• Water (salt water)
• 200 g mushrooms
• 200 g pumpkin flesh (Hokkaido), prepared and weighed, possibly more
• 1 tsp marjoram
• salt and pepper
• 75 g cheese, grated
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick, low-fat use of leftovers – and delicious to boot

To keep the total cooking time as short as possible, we recommend preheating the oven to 175°C (160°C fan-assisted oven) before starting the actual preparation. Then cook the rice in salted water according to the package instructions and transfer it to a greased casserole dish. While the rice is cooking, slice the mushrooms, slice the pumpkin as thinly as possible (a conventional mandoline slicer works well), and scatter it over the rice along with the marjoram. Season with salt and pepper to taste. Finally, sprinkle the cheese on top (use less salt if the cheese is very spicy!) and bake for 15 minutes. This goes very well with fried fish fillets or pan-fried meat.