John Myers
Pumpkin Rice Pan
The perfect pumpkin rice pan recipe with a picture and simple step-by-step instructions.
- 2 cups Long grain rice
- 5 cups Vegetable broth
- 1 tbsp Coconut oil
- 1 tbsp Gee
- 1 size Cut onion
- 1 half Grated Hokaido pumpkin
- 1 tbsp Turmeric
- Salt and pepper
- Cook the rice in the vegetable stock, strain and set aside, covered.
- Leave the chopped onion in the coconut oil, then add the gee and toss together 1 – 2 times. Now add the grated pumpkin and toss for a few minutes. Since the pumpkin is grated, it cooks quickly, season with salt, pepper and turmeric.
- Now add as much cooked rice as you like, stir everything well again, add seasoning if necessary and arrange the plates. Serve with parsley and pumpkin seeds. And in such great autumn weather you can eat outside 🙂
- Bon appetit and have fun copying
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