All that healthy somewhat gritty brown/wild/black rice you have left over? Drown it in creamy thick pumpkin sauce and stir in a lot of parmesan cheese and everyone is happy.
Pumpkin sauce (a lot like the soup I posted, but thicker):
Saute onion, and garlic, curry square
One can of pumpkin puree, can of coconut cream
Immersion BLEND.
Warm it up, pour over the rice in a casserole dish, stir in 10 oz of parmesan cheese. Bake for 15 minutes at 350.
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