Autumn rice salad with pumpkin and beans

Ingredients for 4 servings:

• 150 g long grain rice, possibly whole grain
• 2 spring onions
• 200 g pumpkin flesh
• 150 g beans, thick, frozen
• 2 tbsp olive oil
• 250 ml vegetable stock
• 3 tbsp lemon juice
• 2 tbsp peanuts
• 1 small cucumber(s)
• 1 tsp sea salt
• 1 pinch(s) of caraway powder
• 2 pinches of pepper from the mill

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

with peanuts

Bring the rice to a boil in 300 ml of lightly salted water, cover, and simmer over low heat for about 15 minutes. Whole-grain rice takes about 30-40 minutes. In the meantime, clean and wash the spring onions and slice them into rings. Dice the pumpkin flesh. Blanch the beans in salted water for 2 minutes, then drain in a sieve, rinse, and let drain. Heat the olive oil in a large pan, sauté the spring onions, pumpkin cubes, and beans. Pour in the vegetable stock, bring to a boil, and season with caraway powder. Simmer uncovered for about 15 minutes until the liquid has evaporated. Let cool slightly, then season with lemon juice, pepper, and salt. Mix in the rice. Finally, roughly chop the peanuts and stir them into the rice with the parsley. Let the salad marinate for about 30 minutes. Clean and wash the cucumber and slice it thinly. Garnish the rice salad with cucumber slices.