A slightly sweet autumn pilaf in which pumpkin is browned in butter and blended with rice, flavored with cinnamon and walnut. Both filling and offering a different taste, it could become the new favorite at warm family tables.
Melt the butter and sauté the diced pumpkin, sprinkled with a pinch of salt, until the edges are lightly caramelized.
Add the rinsed rice on top of the pumpkin and stir for a few minutes, then sprinkle in the sugar and cinnamon.
Add the hot water and salt and cook over low heat until the water is absorbed and the pumpkin has softened.
Remove from heat, sprinkle with chopped walnuts, cover with a cloth, let steep for 10 minutes, and serve hot.
Important: Cut the pumpkin into small cubes so it cooks in the same time as the rice without falling apart. Allergen: contains tree nuts (walnut) and dairy (butter).
If you sprinkle a pinch of salt on the pumpkin while sautéing and let it release its own juice, it caramelizes and leaves a deeper flavor.
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