Pumpkin Rice

Pumpkin Rice

 

pumpkin_rice

 

1.  Pumpkin Rice 南瓜飯

Suggested servings: 4

Ingredients

  • 1 cup               rice, rinsed (200 g)
  • 2 cups             pumpkin squash, peeled and diced  (232 g)
  • 2                     green onions (scallion 葱), chopped finely
  • 1 tsp               canola oil or vegetable oil
  • 1-1/2 cups      water
  • Salt to taste

Remark:
1 cup raw pumpkin squash = 116 g
1 cup long rice = 200 g

Direction
1.  In a pot or deep sauté pan, add pumpkin squash, rice, oil and water. Mix up.
2.  Turn the heat on to high and cover the pan.  Bring to boil.
3.  When it boils, turn the heat down to medium low.  Cook about 12 to 15 minutes or till water dries out.
4.  Turn the heat down to low.  Add green onions in and mix with rice. Simmer about 5 minutes.
5.  Turn off the heat. Add salt to taste. Serve.

 

Pumpkin Rice 南瓜飯

 

2.  Pumpkin Rice

Serves 3

Preparation: 20 min
Rice cooking time: 50 min

Ingredients
– 1 tbsp        cooking oil, divided
– 16g            butter
– 80g            pork belly/streaky pork 五花豬肉, cut to thin stripes
– 10g            dried shrimps (soaked in water until soft, retain the water)
– 4 cloves     garlic, peeled and minced (12g)
– Half large onion, finely chopped (100g)
– 120g          pumpkin flesh (without skin), cubed  OR 100g pumpkin puree
– 2                dried mushrooms (soaked in water until soft, thinly sliced and retain the water)
– 1 cup         long-grained rice, washed and rinsed (200 g)
– Water to cook the rice (ratio of about 1 cup rice to 1 1/4 cups of water – may vary with different rice cooker)Add the soaking water for dried shrimps,  dried wolfberries and dried mushrooms.
– 1 tbsp        wolfberries (杞子) (soaked in water until soft and retain the water) (12g)
– coriander or mint leaves, for garnishing (optional)

Remark:
1 cup long rice = 200 g

Directions
1.  Heat 1/2 tbsp oil in a pan and fry pork slices until they are just cooked on the surface.  Set aside the cooked pork.
2.  Heat another 1/2 tbsp oil in the pan and fry shrimps until golden brown.  Add and melt butter to the remaining oil.
3.  Add garlic, onions and stir fry for 30 seconds.
4. Add pumpkin, mushrooms, and stir fry for 1-2 minutes.  Add the washed rice and stir fry until the onions are clear.
5.  Transfer the content from the pan, together with the previously cooked pork and wolfberries, to the rice cooker.
6.  Add water and set rice cooker to cook.
7.  After rice is cooked, stir and gently mash up pumpkin using a rice paddle.  Add sea salt and pepper to taste.  Keep warm for a few minutes before serving.

 

                  Cube Version                                                     Puree Version

pumpkin_rice_cube_02         pumpkin_rice_puree_02

 

3.  Red rice and pumpkin risotto

red_rice_pumpkin-risotto

A delicious and healthy risotto, full of flavour and high in fibre.  This meal provides the ideal balance of starchy.  Red rice is particularly high in fibre.

Preparation time: 20 minutes
Cooking time: 35 minutes

Ingredients

  •     950 ml     vegetable stock
  •     250          red rice
  •     1 tbsp      olive oil
  •     750g        pumpkin, peeled, de-seeded and diced
  •     5 tbsp      fresh basil or oregano, finely chopped, plus extra leaves to garnish (OR coriander 香菜/芫荽)
  •     1 onion, finely chopped (226 g)
  •     2 garlic cloves, finely chopped (8 g)
  •     50g          fresh Parmesan cheese, coarsely grated
  •     Salt and pepper
  •     Parmesan shavings, to garnish (optional)

Method-1

  1.     Soak red rice at least 4 hrs and drain.
  2.     Bring stock to boil in a saucepan then add red rice and simmer for 35 minutes.
  3.     Meanwhile, heat oil in a frying pan, add onion and cook for 5 minutes, stirring occasionally until softened.  Add garlic, pumpkin and a little salt and pepper, mix together then cover and cook over a moderate heat for 10 minutes, stirring occasionally until softened.
  4.     Drain the rice and reserve the cooking liquid.  Stir the chopped herbs into the frying pan along with the drained rice and grated Parmesan.  Adjust the seasoning and moisten with the reserved rice liquid if needed.

Method-2

  1.     Soak red rice at least 4 hrs and drain.
  2.     Cook red rice with stock in a rice cooker
  3.     Heat oil in a frying pan, add onion and cook for 5 minutes, stirring occasionally until softened.  Add garlic, pumpkin and a little salt and pepper, mix together then cover and cook over a moderate heat for 10 minutes, stirring occasionally until softened.
  4.     Add pre-cooked red rice to the frying pan.  Stir the chopped herbs into the frying pan along with grated Parmesan.  Adjust the seasoning.

Method-3

  1.         Soak red rice at least 4 hrs and drain.
  2.         Heat oil in a frying pan, add onion and cook for 5 minutes, stirring occasionally until softened.  Add garlic, pumpkin and a little salt and pepper, mix together then cover and cook over a moderate heat for 10 minutes, stirring occasionally until softened.
  3.         Add all ingredients to a “Fuzzy-logic” rice cooker.  Select “Risotto” – cooking time 43 min.
  4.         5 min before cooking finished, add grated Parmesan cheese and chopped coriander and stir well.
  5.         After cooking finished, allow the rice cooker standing for 10 min before serving.

pumpkin_red_rice_risotto_02

 

Fuzzy-logic Rice Cooker    clickhere_green25

Spoon into shallow dishes and garnish with extra herbs and Parmesan shavings.

Nutritional Values
Kcals 345 (1435 Kj)
Fat 8g
Protein 11g
Carbohydrate 55g
Good Source of Carotene

 

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