Pumpkin Pilaf with Chanterelles

A delicious mushroom dish for any occasion!

Bring the soup to a boil. Pour in the long-grain rice and swell on low heat with the lid closed (12-15 min).

In the meantime, remove the skin from the pumpkin, remove the seeds and cut into cubes. Briefly rinse the egg sponges, prepare (ready to cook, e.g. peel, remove woody parts and dirt) and perhaps cut into pieces according to size.

Drain the dried tomatoes on kitchen roll, then chop coarsely. Peel onion and garlic clove and chop finely. Chop the rosemary needles as well. In a medium frying pan, sauté all these ingredients in hot olive oil for five minutes until soft.

Turn up the heat and add the pumpkin and egg sponges. Sprinkle with coriander and cayenne pepper and sauté for 3-4 minutes, turning. Now add the white wine, season the pumpkin vegetables with salt and pepper and cook uncovered until just tender.

While the pumpkin is cooking, lightly roast the pumpkin seeds in a dry frying pan without adding fat. Cut the chives into strips about 1 cm wide.

As the last step of cooking, stir in the long grain rice, pumpkin seeds and chives. Season strongly with salt and freshly ground pepper. Cook the pumpkin pilaf with the lid closed for another 2-3 minutes.

Tip Instead of chanterelles, you can also use 15 g of dried mushrooms, but be sure to add them before cooking.

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