Serves 4: 100 g USA wild rice mixture (wild rice & long grain white) 1 kg pumpkin 2 onions 1 tbsp butter or oil 750ml chicken or vegetable stock 1 tbsp white wine vinegar 50 g walnut kernels 1 tsp sugar grated nutmeg flat parsley white pepper, salt
Preparation: 1. Cook rice mixture in 200 ml salted water. Peel pumpkin and chop into cubes. Dice the onion into cubes and sweat in fat until translucent; add the pumpkin and sweat until softened. 2. Add hot stock, season with salt, pepper and nutmeg. Leave soup to simmer for 40 minutes. 3. Puree the soup, passing through a sieve if necessary. Season with salt, pepper, vinegar and sugar. Serve the soup with minced walnut kernels, rice as well as parsley. Time: approx. 50 minutes Nutrient value per serving: 570 kcal 2.390 kJ 11 g proteins 42 g fat 36 g carbohydrates Recipe from The USA Rice Federation