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Pumpkin rice

Pumpkin rice

A delicious and easy to make risotto.

1. I peeled the pumpkin and cut it into small cubes, put it in a large saucepan of marble, margarine or olive oil, two cloves of garlic that I finally removed.

2. I hardened everything for a few minutes, then I added the white wine, curry, salt and I let everything cook well for about 30 minutes, adding a little hot water in case it dries a bit. I put the lid on and waited.

3. I added the rice and a little more water, I mixed quite often until the rice was cooked, I tasted the spices and I added the viofast (it's a kind of vegetarian cheese), I mixed it until it melted and I served it on plates with finely chopped parsley on top.

You can also sprinkle a little grated Parmesan cheese if you want a stronger taste, it is very good, but I am satisfied with the delicious soy cheese viofast!


Creamy rice with pumpkin, a perfect garnish

This is a flavorful garnish of creamy rice with pumpkin, which goes well with a large number of dishes. You can also make this recipe when you are fasting. It is very easy to prepare, and if you find yourself buying a pumpkin puree, it will be ready as long as you say fish. Here are the steps you need to follow to make this dish in your own kitchen, without too much hassle.

Ingredients for creamy rice with pumpkin:

3 tablespoons extra-virgin olive oil
1 white or yellow onion
2 cups uncooked brown basmati rice
420 grams of pumpkin puree
6 cups of juice from a vegetable or chicken soup
3 bay leaves
sea ​​salt
freshly ground black pepper

3 steps to prepare creamy rice with pumpkin:

1. In a large saucepan, add the oil and allow to heat. Meanwhile, peel the onion, wash and finely chop. When the oil is heated, add it to the pan and cook, stirring occasionally, for 7-8 minutes or until it softens and becomes translucent.

2. Add the brown rice and mix well to cover it with the oil in the pan. Brown the rice a little, stirring often, until it becomes fragrant, for 3-4 minutes. Meanwhile, mix the pumpkin puree with the juice from the soup in a larger bowl.

3. Add the juice and puree, along with the bay leaves, in the rice pot and mix well. Season with salt and pepper and bring to a boil. Reduce heat to medium-low, cover with a lid and cook, stirring occasionally, to avoid sticking the rice to the pot. Leave until the liquid is absorbed and the rice is cooked and creamy for about 45 minutes. Transfer to a bowl and serve immediately.

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Hokkaido pumpkin rice

Gates: 4
Preparation time: 30 min
Difficulty: easy

I recommend a perfect recipe for the pumpkin season of all kinds: rice with Hokkaido pumpkin. It is easy and quick to prepare and extremely nutritious!

Ingredient:

  • 1 small onion
  • 1 bell pepper
  • 300 g diced pumpkin (preferably Hokkaido)
  • 1 small, green zucchini
  • 150 g well-washed wild (or brown) rice
  • 1 tablespoon olive oil
  • 1 tablespoon white wine
  • 1 teaspoon turmeric
  • 200 ml of water
  • salt, pepper to taste.

Preparation: Chop the onion, pepper and zucchini and fry together, add the turmeric and white wine. Leave for a few minutes on medium heat, then add the rice and let it brown for 5 minutes. Next are the pumpkin cubes. At the end we put the water and let everything boil for 15-20 minutes on the right heat.

Season to taste, possibly with fresh parsley or coriander leaves!


Pumpkin pilaf

Ingredients needed for 8 servings: 1 pumpkin pie of about 1 kg, peeled and seeded 3 tablespoons olive oil 1 large red onion, finely chopped 1 clove of garlic, crushed 2 tablespoons water 1 tablespoon tomato paste 1 cup boiled brown rice 1⅓ cups of water or vegetable soup ½ cup white wine ½ cup fennel leaves, finely chopped 2 tablespoons oregano leaves, finely chopped 1 teaspoon salt a pinch of freshly ground pepper cinnamon.

  1. Put the pumpkin on the large grater.
  2. In a saucepan with a non-stick coating, heat the oil and lightly fry the onion and garlic. Combine the tomato paste with the 2 tablespoons of water in a small bowl, then add it to the pan along with the rice and mix. Add the pumpkin, in batches if necessary, and stir after reducing in volume a little, pour the water / vegetable soup and wine, cover with a lid and simmer until the rice absorbs most of the liquid. , for 25-30 minutes.
  3. At the end, add the fennel leaves, oregano, salt, cinnamon and pepper to taste, mix gently to combine all ingredients. Extinguish the fire and let the preparation stay covered for 5-10 minutes. Consume hot or at room temperature.

Portion size: ¾ cup

Nutritional values ​​/ portion: 150 calories, 21 g carbohydrates, 6 g fat, 3 g protein, 4 g fiber.


& # 8222Autumn Dream & # 8221 & # 8211 the perfect choice for an autumn birthday. The top with pumpkin puree and the silky cream full of mascarpone give it a special flavor, completely different from what you've tasted so far. See the recipe here.

If you want more delicious dessert ideas, choose from our collection of cake recipes for all tastes, pockets and seasons.


Creamy rice with pumpkin, a perfect garnish

This is a flavorful garnish of creamy rice with pumpkin, which goes well with a large number of dishes. You can also make this recipe when you are fasting. It is very easy to prepare, and if you find yourself buying a pumpkin puree, it will be ready as long as you say fish. Here are the steps you need to follow to make this dish in your own kitchen, without too much hassle.

Ingredients for creamy rice with pumpkin:

3 tablespoons extra-virgin olive oil
1 white or yellow onion
2 cups uncooked brown basmati rice
420 grams of pumpkin puree
6 cups of juice from a vegetable or chicken soup
3 bay leaves
sea ​​salt
freshly ground black pepper

3 steps to prepare creamy rice with pumpkin:

1. In a large saucepan, add the oil and allow to heat. Meanwhile, peel the onion, wash and finely chop. When the oil is heated, add it to the pan and cook, stirring occasionally, for 7-8 minutes or until it softens and becomes translucent.

2. Add the brown rice and mix well to cover with the oil in the pan. Brown the rice a little, stirring often, until it becomes fragrant, for 3-4 minutes. Meanwhile, mix the pumpkin puree with the juice from the soup in a larger bowl.

3. Add the juice and puree, along with the bay leaves, in the rice pot and mix well. Season with salt and pepper and bring to a boil. Reduce heat to medium-low, cover with a lid and cook, stirring occasionally, to avoid sticking the rice to the pot. Leave until the liquid is absorbed and the rice is cooked and creamy for about 45 minutes. Transfer to a bowl and serve immediately.

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Hokkaido pumpkin rice

Gates: 4
Preparation time: 30 min
Difficulty: easy

I recommend a perfect recipe for the pumpkin season of all kinds: rice with Hokkaido pumpkin. It is easy and quick to prepare and extremely nutritious!

Ingredient:

  • 1 small onion
  • 1 bell pepper
  • 300 g diced pumpkin (preferably Hokkaido)
  • 1 small, green zucchini
  • 150 g well-washed wild (or brown) rice
  • 1 tablespoon olive oil
  • 1 tablespoon white wine
  • 1 teaspoon turmeric
  • 200 ml of water
  • salt, pepper to taste.

Preparation: Chop the onion, pepper and zucchini and cook together, add the turmeric and white wine. Leave for a few minutes on medium heat, then add the rice and let it brown for 5 minutes. Next are the pumpkin cubes. At the end we put the water and let everything boil for 15-20 minutes on the right heat.

Season to taste, possibly with fresh parsley or coriander leaves!


Pumpkin and Parmesan rice is a delicious and healthy vegetable dish. In a large saucepan or pan put a little olive oil and sauté the onion (after chopping it finely) for a few minutes add the rice and mix well.
Peel a squash, grate it and cut it into small pieces. Then put 500ml of hot water and the pumpkin cubes over the rice. Bring to the boil, stirring occasionally, until the liquid is almost evaporated, about 10 minutes.
Cut the bell pepper into strips and add it over the rice and pumpkin together with a cup and a half of water or as needed and let it boil, as well, until the liquid evaporates. Add salt to taste.
When ready, mix the rice with the grated Parmesan, but keep a little Parmesan to sprinkle on top.

Rice with pumpkin and parmesan sprinkled with a little olive oil and pepper and serve hot.


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