Rice and Pumpkin GratinTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Cooking time: 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:167.4 kcal
Proteins:4.2 g
Fats:14.7 g
Carbohydrate:5.7 g
Fibers:0.8 g
Sugar:1.8 g
Cholesterol:47 mg
Sodium:83.4 mg
Calcium:134.6 mg
Energy:238 kcal
Proteins:6 g
Fats:20.9 g
Carbohydrate:8.1 g
Fibers:1.1 g
Sugar:2.6 g
Cholesterol:66.9 mg
Sodium:118.6 mg
Calcium:191.4 mg
SIMILAR RECIPES
Jambalaya
Rice with Saffron, Chicken, Orange Zest and Pistachios - Shirin Polo
Paella, Valencia-Style
Rice with Noodles - Rechteh Polo
Indonesian Spiced Rice with Fried Onions
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
cubed european pumpkin
120
g
chopped onion
2
large onions, julienned
20
ml
finely chopped mint leaves
salt, pepper and nutmeg
80
g
butter
120
g
grated gruyère (use the large holes of the grater)
180
g
crème fraîche or heavy cream
250
g
long grain rice
METHOD
- Cook the onion in 40 g (8 tsp.) butter in a saucepan for 2 minutes over medium heat until lightly golden. Add the rice. Cook for 1 minute over medium heat, stirring all the while.
- Add 500 ml (2 cups) water, salt and pepper, combine well and bring to a boil; cover, cook for about 15 minutes over low heat until the rice is cooked and the water absorbed.
- Melt 40 g (8 tsp.) butter in a saucepan large enough to hold the cubed pumpkin in one layer. Add the pumpkin, sauté for 1 minute over hight heat, add 4 tbsp. cold water. Remove from the heat once it comes to a boil. Season with salt, pepper and nutmeg; cover and cook for 7-8 minutes until the pumpkin is cooked but still firm.
- Add the pumpkin and its cooking liquid to the cooked rice. Mix gently. If necessary, return to high heat for 1 minute, watching carefully, so that the rice absorbs the liquid. Off the heat, stir in the mint. Mix gently. Pour into a gratin dish with 5 cm (2") high sides.
- Beat the cream and cheese together in a bowl. Cover the rice and pumpkin with this mixture. Place into a hot oven (200° C / 400° F) for 10 minutes until browned. Serve.
