Pumpkin sautéed in butter and tossed with rice, cinnamon, and walnuts makes a mildly sweet autumn pilaf. Hearty and a little different, it could become a new favorite at family meals.
Melt the butter, add the diced pumpkin, and sprinkle with a pinch of salt. Sauté until the edges are lightly caramelized.
Add the rinsed rice to the pumpkin and stir for a few minutes. Sprinkle with the sugar and cinnamon.
Add the hot water and salt. Cook over low heat until the water is absorbed and the pumpkin is tender.
Remove from the heat, sprinkle with the chopped walnuts, cover with a clean kitchen towel, and let the pilaf rest for 10 minutes. Serve hot.
Important: Cut the pumpkin into small cubes so it cooks in the same time as the rice without falling apart. Allergens: contains tree nuts (walnuts) and dairy (butter).
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