Pumpkin and pepper pan with basmati rice

Ingredients for 4 servings:

• 240 g basmati rice
• 3 tbsp olive oil
• 3 m.-large onion(s), red
• 400 g pointed peppers, yellow or green
• 1 jar pumpkin(s), sweet and sour pickled
• e.g. chili sauce or Tabasco
• 15 g cornstarch
• 2 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

made from sweet and sour pickled pumpkin, vegan

Cook basmati rice as usual. Finely slice the onions. Peel the bell peppers and cut into bite-sized pieces. Add olive oil to a large pan and sauté the prepared vegetables. Using homemade pickled pumpkin: Add the pumpkin pieces and their liquid and simmer with the lid closed for 15 minutes. Add chili sauce or Tabasco, if desired, and simmer. The pumpkin can be left in pieces or lightly mashed with a potato masher or fork, if desired. This will produce a very creamy sauce. Using store-bought pumpkin: Choose a large jar with a total weight of approximately 670 g. Store-bought pumpkin is usually softer than home-pickled pumpkin and cooks more quickly. If necessary, separate the liquid and pumpkin. Deglaze the sautéed vegetables with the liquid, add chili sauce or Tabasco, if desired, simmer, and add the pumpkin 7-8 minutes later. To thicken, dissolve cornstarch in one-third of a glass of cold water and add it to the liquid. Bring to a boil and continue cooking for one more minute. Season with soy sauce (2 tablespoons or more, to taste), pepper, and salt. In addition to basmati rice, it also tastes great with noodles or potatoes. Tip: Instead of cornstarch, you can also stir a ready-made gravy directly into the stock. Stir in enough gravy powder until the gravy reaches the desired consistency. This gravy usually doesn’t need to be seasoned further.