Mushroom, sausage and pumpkin rice
When this season arrives, the body asks us for mushrooms, sweet potatoes, pumpkin and a host of other typical autumn ingredients, which is why today we wanted to prepare this autumn rice with some of the best seasonal ingredients.
Ingredients
- 350 g of bomba rice
- 400g pumpkin
- 250 g of sausage
- 1 onion
- 1 garlic
- 1 liter of chicken broth
- 200 g shrimp
- 200 g of chanterelles
- 100 g of rovellons
- extra virgin olive oil
- Salt
- 1 tablespoon porcini powder
Elaboration
- In a tall saucepan Efficient Plus 24cm we add a splash of extra virgin olive oil and brown the sausage cut into small pieces. Once well browned, remove and reserve on a plate.
- Then we peel with the help of a lace garlic and mince it. We fry it in the previous oil. When it begins to brown, add the finely chopped onion and fry over low heat until caramelized, about 20 minutes. This is #slowfood and rich cuisine.
- Meanwhile we are preparing the rest of the ingredients. Peel the pumpkin and cut it into cubes, clean the camagrocs and chanterelles under the tap and let drain and clean the rovellons with a wet kitchen paper.
- Once the onion is fried, add the rice and cashew nuts, when it starts to become transparent, add all the mushrooms, the porcini powder and the pumpkin. Add the broth and cook over medium low heat for 18 minutes. Stir carefully from time to time with a ladle Efficient so that the rice releases its starch and we are left with a sticky rice.
- We hope you enjoy it.
Photos and recipe by MJ .
