- Prep: 40 minutes
- Serves: 4
- Cook: 25 minutes
Ingredients
- 300 g. Carolina Greek rice
- 500 g. beef sausage
- 250 ml fresh orange juice
- 200 g. boiled chestnuts (net weight, peeled) and cut into large pieces
- 50 g. butter
- 50 ml. olive oil
- 1,200 ml. vegetable stock
- 1 medium dried onion, finely diced
- 1 tsp. ras el hanout
- 1 clove of garlic, very finely chopped
- 100 ml. sweet white wine
- salt, freshly ground pepper
- For the pumpkin
- 500 g. peeled pumpkin, cut into 1-1½ cm cubes
- 1 tsp. ras el hanout
- 30 ml. olive oil
- salt, freshly ground pepper
Execution:
For the pumpkin:
We line a large baking sheet with parchment paper and spread the pumpkin cubes there, drizzle with olive oil and sprinkle with ras-el-hanout, salt and pepper.
We bake them for 30 minutes, until golden brown. Remove from the oven and let them cool.
We remove the film from the sausages and cut them into small pieces with a knife.
We sauté them in a little olive oil, add a cup of fresh orange juice and let it boil for 10 minutes.
We prepare the vegetable broth and keep it warm.
We put a deep frying pan on the fire and pour olive oil and butter.
Once they are hot, add the onion. Sauté for 2-3 minutes and add the garlic.
Add the rice, ras el hanout and continue sautéing for another 2 minutes. Deglaze with the wine and continue cooking for about 2 minutes, until the alcohol has evaporated and the liquid has begun to be absorbed by the rice.
Add the hot broth in two portions and stir until the rice is cooked.
Add the roasted pumpkin and boiled chestnuts to the pot and stir well.
Serve the pilaf on a large platter and garnish with the sautéed minced sausage.
