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Creamy pumpkin, banana, rice stew

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Ingredients for 1 servings:

  • ½ cup brown rice
  • 1 tsp oil, for frying
  • ½ shallot(s)
  • 200 g pumpkin flesh (Hokkaido)
  • 1 banana(s), diced
  • 150 ml vegetable stock
  • 4 tbsp cream (light or soy cream)
  • e.g. lemongrass
  • e.g. curry powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity, delicious, light

Soak the brown rice according to the package instructions. Sauté the shallot in hot oil. Dice the Hokkaido pumpkin and add it to the onion. Top up with the vegetable stock, add the banana, and simmer until the pumpkin is soft. Season with lemongrass and curry powder and puree with a hand blender. Stir in the light cream and simmer for a little longer. Stir the cooked rice into the sauce and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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