Pumpkin bowl with rice
Ingrediënten
- 50 g Brown Rice
- 350 g Hokkaido pumpkin
- 125 g carrots
- ½ tbsp rapeseed oil
- ½ tbsp curry powder
- 50 ml vegetable stock
- 50 g peas
- 30 g pumpkin seeds
- 2 tablespoons pumpkin seed oil
- 1 tablespoon lemon juice
- 50 g corn salad
- 50 g goat cheese roll
- 1 stalk of lemon balm
- 3 tbsp dried cranberries
- Salt pepper
Instructies
- Cook rice according to package instructions.
- Peel the Hokkaido and dice it.
- Peel the carrots and cut them diagonally into thin slices.
- Heat the rapeseed oil in a pan.
- Fry the Hokkaido in a pan.
- Add the carrots and fry for another 5 minutes, season with salt and curry.
- Add the vegetable stock and peas and cook covered for 5 minutes.
- Chop roughly the pumpkin seeds and mix with the pumpkin seed oil, lemon juice, salt and pepper.
- Clean and wash the lamb's lettuce and shake dry.
- Cut the goat cheese roll into 12 slices.
- Wash lemon balm, shake dry, pluck leaves.
- Mix the rice and cranberries with the pumpkin and carrots.
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