Baked Pumpkin Rice
Baked pumpkin rice is a delicious quick recipe, perfect for the Autumn season. Few ingredients create a tasty family dinner.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 pan
- 1 large pot
- 1 large baking dish
- 1 large casserole dish
- 1 silicone spoon
- 1 knife
Ingredients
- 300 gr Carnaroli or Parboiled rice I am using Parboiled as I had it in my cupboard.
- 500 gr pumpkin
- 1 onion
- Belmorso Extra Virgin Olive Oil or Novello (coming soon!)
- 75 gr bacon cubes
- salt and pepper
- 30 gr pre-grated parmesan
- 75 gr shredded mozzarella cheese
- 50 gr butter
- nutmeg to taste
Instructions
- Wash, peel and cut your pumpkin. I am using pre-cut into larger cubes. Layer it in a baking dish well greased, or with parchment paper or kitchen foil. I am using the latter. Let it bake for 30 minutes while you prepare the rest.
- Slice the onion thinly. Sauté in 1 tablespoon Belmorso EVOO.
- Add the bacon to sauté with the onion.
- Boil the water for the rice and season with salt genereously.
- Add the rice to cook. Parboiled will need to cook for 10 minutes approximately, while Carnaroli needs at least 15 minutes.
- Take your pumpkin out of the oven.
- Once the rice has cooked, drain it and add it back to the pot.
- Add the pumpkin.
- Mix in the sauteed onion and bacon.
- Add the butter into pieces, and spread across the rice.
- Season with a pinch of nutmeg; add 2/3 of the parmesan, and mix everything well.
- Transfer to your greased or lined casserole.
- Top with the rest of the grated parmesan cheese, and the shredded mozzarella.
- Bake in a pre-heated oven at 180 degrees Celsius for 20 to 30 minutes (depending on how moist or crispy you like it).
- Take out of the oven, serve and enjoy. Don't forget to add a drizzle of Novello New Season Extra Virgin Olive Oil.
