Rice groats with pumpkin
6 servings
100 minutes
Rice casserole with pumpkin is a cozy and nutritious dish of Russian cuisine that combines the tenderness of pumpkin with the rich flavor of rice. Historically, such casseroles were popular in rural homes where housewives used seasonal products for hearty meals. Baked pumpkin adds a sweet note that beautifully complements the savory parmesan and creamy cheese tones. Spinach and green onions bring freshness, while cayenne pepper adds a slight spiciness. This dish is perfect for a cozy family lunch or festive dinner, combining simplicity in preparation with depth of flavor. Serve it hot, enjoying the aroma of butter and melted cheese creating a delicate texture and rich taste.
1
Cut a small pumpkin in half, remove the seeds, and bake in the oven at 180 degrees for about 30 minutes.
- Pumpkin: 0.5 piece
2
While the pumpkin is baking, prepare the rice. For this, rinse the rice with water and cook for about 30 minutes until the grains are soft and the water is fully absorbed.
- Rice: 2 glasss
- Water: 4 glasss
3
Remove the cooked rice from heat, stir in green onions, grated cheese, sour cream, and spinach. Season with salt and cayenne pepper. Continue mixing until the ingredients are evenly distributed.
- Green onions: 70 g
- Grated hard cheese: 120 g
- Sour cream: 200 g
- Spinach: 300 g
- Salt: to taste
- Cayenne pepper: to taste
4
Finally, add pumpkin to the rice. Then place the mixture in a heatproof dish, drizzle with olive oil, and sprinkle with parmesan. Bake at the same temperature for about an hour.
- Pumpkin: 0.5 piece
- Olive oil: 2 tablespoons
- Grated Parmesan cheese: 2 tablespoons