Ingredients
- 1 Unit(s) of Vegetable Broth
- 1/2 Piece(s) of Japanese Pumpkin
- 1 Tablespoon of Olive Oil
- 1/2 Unit(s) of chopped onion
- 1 and 1/2 Cup(s) of Disempre Rice
- 1 Unit(s) of Lemon
- Salt and pepper to taste
- 3 Tablespoons of Chopped Mint
Method of preparation
1 Boil 2 1/2 cups of water with 1 vegetable stock.
2 Remove from heat and keep warm.
3 Wash 1/2 Japanese pumpkin, heat in microwave for about 10 minutes, peel and remove seeds. 4 Wash again and cut into medium cubes.
5 Sauté the squash with 1 tablespoon of olive oil, 1/2 chopped onion and 1 cup of water, stirring constantly, until the squash has wilted well.
6 Add 1 1/2 cup of Disempre Parboiled Rice tea and stir for 3 minutes or until the grains shine.
5 Reduce the heat, gradually add the vegetable stock, stirring constantly, for 20 minutes or until the rice is al dente.
7 Add juice and zest of 1 lemon, salt, black pepper and 3 tablespoons of finely chopped mint.
8 Stir for another 1 minute and serve.
Preparation time: 75 min
Number of Portions: 5 or more servings
Ideal Products For This Recipe
Grou Short Rice 
