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Pumpkin and Seafood Rice
Level
Step
- Clean and rinse the squid. Score and cut into pieces. Marinate shrimps, squid and scallops with 20mL white wine and ground white pepper for 10 minutes. Drain and set aside.
- In a pot, bring the chicken broth to simmer. Reduce to low heat to keep the warm.
- In a pan, add some oil on medium heat. Add onion and sauté until fragrant. Add the Kumai Premium American Pearl Rice and sauté for 3 minutes then deglaze with white wine.
- When the rice has absorbed the white wine, add mashed pumpkin and mix well.
- Ladle the chicken broth just enough to cover the rice and let it simmer until the rice has absorbed the broth and keep stirring.
- Repeat step 5 until the rice is cooked. When adding the last batch of chicken broth, add the seafood, Italian seasoning and parmesan cheese. Stir well until the rice has thickened.
- Remove from heat. Add butter, salt, black pepper and mix well. Sprinkle with chopped parsley. Ready to serve.
Material
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Ingredients |
Sauce |
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Kumai Premium American Pearl Rice 200g Mashed Pumpkin 150g Mussels 5pcs Shrimps 6 pcs Squid 1pc Scallops 4pcs Onion 1/2 pc Parmesan cheese, grated 20g Butter 15g Parsley, chopped
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Chicken broth 600mL White wine 200mL Italian seasoning 1 tsp Salt Black pepper Ground white pepper
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