Squid with rice-pumpkin filling
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Ingredients for Squid with rice-pumpkin filling
- Squid - 6 PCs
- Figure - 150 g
- Pumpkin - 1 lomt.
- Carrots - 1 piece
- Mayonnaise - 1 tbsp
- Dutch cheese - 50 g
Step by step instruction of cooking Squid with rice-pumpkin filling
For cooking I use rice white short-grain "Kuban" of the product range Mistral.
Boil the rice in salted water.
The cleared pumpkin small to cut and boil for 30 minutes. One to put squid for 1 minute in boiling water, cool and finely chop.
Pumpkin, carrot, cheese chop on a grater.
Rice, pumpkin, squid, carrots, cheese and 1 tbsp mayonnaise to mix, if necessary add salt and pepper.
Carcass squid stuff the mixture.
Spread in a baking pan, grease with the sour cream, cover with foil, put in preheated oven 200*C and bake for 15 minutes, then remove the foil and bake another 5 -10 minutes.