Ready in 40 minutes | Serves 2
October is autumn, autumn is pumpkin, pumpkin is Halloween! Cooked into sticks, placed in a bowl, and served with delicious brown rice with a variety of lentils and rosemary, it becomes a charming dish to enjoy in any season.
Ingredients
- 1 pack of Arnaboldi brown rice with lentil and rosemary fantasy
- 500 g of pumpkin
- Extra virgin olive oil (abundant)
- Salt to taste
Preparation
Start by cooking the Arnaboldi Brown Rice with Lentil and Rosemary . Pour 750 ml of cold water into a nonstick saucepan and add the contents of the packet. Bring to a boil and cook for 14 minutes over low heat, stirring occasionally.
While the rice is cooking, prepare the pumpkin by peeling it. Then, wash the flesh thoroughly and cut it into sticks about 5 cm long (no more).
Heat plenty of extra virgin olive oil in a nonstick pan. Once the oil is very hot, add the pumpkin sticks and cook for 5 minutes (a few more minutes if you prefer them very golden).
Add salt to taste and, once cooked, add a drizzle of extra virgin olive oil to the rice and arrange the brown rice and crunchy pumpkin sticks in your bowl.
Your bowl is ready in no time! You can set the table with classic Western cutlery or chopsticks for a more immersive dining experience.
Recipe by
Butter and Silvia Ravioli
How exciting to tell you about myself! I'm Silvia, I have Umbrian blood but I live in beautiful Turin, the city that introduced me to my passion for cooking. I love eating, but above all I love cooking, in simple and traditional ways, using fresh local produce, as you can see on my Instagram profile @ravioli_burro_e_silvia .
But if I'm asked to experiment, I reply, "Why not?" After all, after a busy day at work, I relax in front of the stove, playing with ingredients and dreaming of new destinations.
