Autumn Bowl with Sautéed Pumpkin and Grapes

Autumn Bowl with Sautéed Pumpkin and Grapes

My Organic Alnatura Recipes
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Preparation time

Photo source : Alnatura - Photographer: Oliver Brachat


Zest of ½ lemon
g Alnatura pudding rice
ml Alnatura UHT goat’s milk
Alnatura sea salt with iodine
Alnatura ground black pepper
g Hokkaido pumpkin
garlic clove
g grapes
spring onion
g Alnatura shelled walnuts
tablespoons Alnatura extra virgin olive oil

Wash the lemon in hot water and finely zest. Cook the pudding rice, leaving it to simmer away with the goat’s milk and lemon zest over a low heat for 15 minutes, uncovered, and stirring from time to time. Remove the pan from the heat, put the lid on and leave for a further 5 minutes so that the rice swells up. Season to taste with salt and black pepper.

Wash the pumpkin and remove the seeds. Using a vegetable grater, slice the pumpkin very thinly. Peel the garlic clove and finely chop. Wash the grapes and cut in half. Wash the spring onion, trim its ends and cut into very thin rings at an angle.

In a frying pan, roast the shelled walnuts without fat and over a high heat until they begin to turn a light brown and their aroma can be smelt. Transfer the walnuts to a chopping board and keep to one side. Pour some oil into the frying pan, quickly brown the chopped garlic and then add the sliced pumpkin and sauté over a medium heat for 5 minutes, turning occasionally. Season to taste with salt and black pepper.

Roughly chop the shelled walnuts. Divide the rice between two bowls and arrange the sliced pumpkin, grapes, chopped walnuts and spring onion rings on top.

This autumn dish can also be varied in wonderful ways to suit other seasons: instead of using pumpkin and grapes, it tastes great in spring with asparagus and mango, in summer with tomatoes and apricots, and in winter with red cabbage and dried dates.

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