Gratin of pumpkin with rice and quinoa
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Ingredients for Gratin of pumpkin with rice and quinoa
- Figure - 1 Cup.
- Pumpkin - 400 g
- Cheese - 150 g
- Black pepper
- Pine nuts
- Butter - 20 g
Step by step instruction of cooking Gratin of pumpkin with rice and quinoa
For this recipe we will need 1 Cup of a mixture of rice and quinoa, "Basmati Quinoa Mix" from TM Mistral.
A mixture of rice and quinoa cook in boiling, salted water until tender.
Pumpkin flesh cut into cubes, fold it into a saucepan or casserole and fill it with water so that it covers the pumpkin, season with salt and pepper, add thyme and rosemary.
Cook on slow fire until tender. Remove from heat and allow to cool.
In a bowl, mix boiled mixture of rice and quinoa with pumpkin and 100 ml of water in which the cooked pumpkin, add 50 g of grated cheese, nutmeg, butter, salt if necessary and mix well.
Put the mixture into an ovenproof baking dish.
Sprinkle with remaining cheese.
Bake in a preheated 180 degree oven for 30-40 minutes or until Golden brown.
When serving you can sprinkle with toasted pine nuts and Basil leaves.