Pumpkin with bacon, leeks and rice
6 servings
60 minutes
Pumpkin with bacon, leek, and rice is a hearty and aromatic dish that combines the sweetness of pumpkin, the saltiness of bacon, and the tenderness of rice. It carries a cozy homey flavor reminiscent of traditional autumn treats in Europe. In the past, pumpkin was a staple in rural areas due to its nutrition and availability. In this recipe, it plays a central role by absorbing the rich aromas of bacon and leek. The dish is perfect for cozy evenings when you want to warm up and enjoy a rich taste. It can be served as a standalone treat or as a side dish to meat. The harmony of textures—the softness of pumpkin, the tenderness of rice, and crispy bacon—makes it exceptionally appealing to gourmets.
1
Prepare the products.
2
Cut the pumpkin in half, one piece — half is needed.
- Pumpkin: 1 piece
3
Clean the seeds from the pumpkin.
- Pumpkin: 1 piece
4
Cut the pumpkin into wedges and peel off the skin.
- Pumpkin: 1 piece
5
Then cut each slice into cubes.
- Pumpkin: 1 piece
6
Cut the leek into rings.
- Leek: 1 stem
7
Slightly fry in a pan, adding half of the oil.
- Vegetable oil: 100 ml
8
Fry over medium heat until golden brown.
9
Prepare the bacon.
10
Cut it into pieces.
11
Place the chopped pumpkin and bacon in the pan with the onion.
- Pumpkin: 1 piece
- Bacon: 200 g
12
Mix and add spices for vegetables and 100–150 ml of water.
- Seasoning for vegetables: 1 tablespoon
- Water: 2 l
13
Pour the remaining vegetable oil into the pot.
- Vegetable oil: 100 ml
14
Pour the groats into the pot with oil.
- Rice: 200 g
15
Fry over medium heat until white granules appear.
16
Pour water.
- Water: 2 l
17
Salt and boil until cooked.
- Salt: 1 teaspoon
18
Drain the remaining water from the cooked grains through a strainer.
19
Assemble the dish by placing everything on the plate.