Pumpkin filled with mushrooms

Name: pumpkin filled with mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g basmati rice; 1 fresh pumpkin; 1 onion; 2 toe garlic; 400 g mushroom melange; 30 g unsalted butter; 1 tl dried thyme; 30 g wheat flour; 300 ml tap water; 1 forest mushroom broth from tablet; 20 g fresh flat parsley; 175 g unroasted unsalted nut mix natural

Pumpkin stuffed with mushrooms with a rice salad.

Ingredients

Kitchen Stuff

1 blender

Directions

Boil the rice according to the instructions on the package.
Meanwhile cut the cap and the bottom of the pumpkin and remove the seeds and stringy inside with a spoon.
Extend the pumpkin and leave 1 cm of flesh. Cut the removed flesh into cubes.
Cook the pumpkin cubes for 6 minutes in water with salt. Drain.
Puree the pumpkin with the hand blender.
Chop the onion and finely chop the garlic. Cut the mushrooms into pieces.
Heat the butter in a deep pan and fry the onion and garlic for 3 minutes. Add the mushrooms and thyme and cook for 4 minutes.
Add the flour and let it cook in 2 min. Add the water and the bouillon tablet and bring to the boil while stirring.
Add the pumpkin puree and let the ragout cook gently for 5 minutes. Season with pepper.
Slice the parsley. Mix the nuts and parsley with the rice.
Spoon the ragout in the pumpkin and serve with the nut rice. Yummy! .

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Nutrition

710Calories

Sodium23% DV560mg

Fat49% DV32g

Protein42% DV21g

Carbs27% DV80g

Fiber36% DV9g

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