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Ingredients (4 servings)
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600 g Hokkaido Kürbis
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200 g Karotten
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100 g Gegarte Maroni
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2 Stk. Rote Zwiebeln
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1 Stk. Frischkäse
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300 g Langkornreis
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Salz, Pfeffer, Currypulver, Öl
Preparation
- Wash, deseed and dice the Hokkaido pumpkin. Peel the carrots and red onions and also cut them into bite-sized pieces.
- Cook the long-grain rice in lightly salted water according to package instructions.
- Heat some oil in a large pan, sauté the onions, pumpkin and carrots for 5 minutes, then dust with curry powder and deglaze with 250 ml of water.
- Cover and simmer for about 12 minutes until soft, then stir in the chestnuts and cream cheese, heat through, season with salt and pepper and serve with the rice.
