Pumpkin, Rice and Goat Cheese Gratin by @hervecuisine

1h25

4 servings

🎃

1

Pumpkin

🍚

300 g

Cooked rice

🧀

1

Goat cheese log

🧀

130 g

Cheese

🫙

1 pinch

Nutmeg

🧂

Salt

⚫

Pepper

🫒

Olive oil

🌿

Herbes de provence

🥛

Plant-based cream

  1. Cook
    • Pumpkin

    Cook the pumpkin whole until tender, about 45 minutes.

  2. Rinse
    • Cooked rice

    Rinse the rice, add one and a half volumes of water, and cook.

  3. Mash
    • Pumpkin

    Scoop out the flesh of the cooked pumpkin and mash it with a skimmer or fork.

  4. Add
    • Pumpkin
    • Plant-based cream

    Add the plant-based cream to the mashed pumpkin.

  5. Grate
    • Nutmeg

    Grate in a little fresh nutmeg, add fleur de sel and a turn of pepper.

  6. Mix
    • Grated cheese
    • Cooked rice
    • Goat cheese log

    Add the grated cheese and the cooked rice to the pumpkin mixture and mix together with the crumbled goat cheese.

  7. Season
    • Salt
    • Olive oil

    Season with salt, pepper, nutmeg, a drizzle of olive oil and herbes de Provence.

  8. Pour

    Pour the mixture into a gratin dish and spread it out evenly.

  9. Sprinkle
    • Grated cheese

    Sprinkle the remaining grated cheese on top.

  10. Slice
    • Goat cheese log

    Slice the goat cheese log into rounds and arrange them on top.

  11. Sprinkle
    • Herbes de Provence
    • Olive oil

    Sprinkle over a little herbes de Provence and a generous drizzle of olive oil.

  12. Bake

    Bake in the oven at 180°C for 20 minutes, or in the air fryer for 10 minutes, until gratinated.

Pumpkin, Rice and Goat Cheese Gratin by @hervecuisine

1h25

4 servings

🎃

1

Pumpkin

🍚

300 g

Cooked rice

🧀

1

Goat cheese log

🧀

130 g

Cheese

🫙

1 pinch

Nutmeg

🧂

Salt

⚫

Pepper

🫒

Olive oil

🌿

Herbes de provence

🥛

Plant-based cream

Preparation Steps

  1. Step 1/12

    Cook the pumpkin whole until tender, about 45 minutes.

    🎃Pumpkin

  2. Step 2/12

    Rinse the rice, add one and a half volumes of water, and cook.

    🍚Cooked rice

  3. Step 3/12

    Scoop out the flesh of the cooked pumpkin and mash it with a skimmer or fork.

    🎃Pumpkin
    🥄Skimmer
    🍴Fork

  4. Step 4/12

    Add the plant-based cream to the mashed pumpkin.

    🎃Pumpkin
    🥛Plant-based cream
    🥣Mixing bowl

  5. Step 5/12

    Grate in a little fresh nutmeg, add fleur de sel and a turn of pepper.

    🫙Nutmeg
    🧂Salt
    ⚫Pepper
    🧀Grater

  6. Step 6/12

    Add the grated cheese and the cooked rice to the pumpkin mixture and mix together with the crumbled goat cheese.

    🧀Grated cheese
    🍚Cooked rice
    🧀Goat cheese log
    🥣Mixing bowl

  7. Step 7/12

    Season with salt, pepper, nutmeg, a drizzle of olive oil and herbes de Provence.

    🧂Salt
    ⚫Pepper
    🫙Nutmeg
    🫒Olive oil
    🌿Herbes de Provence

  8. Step 8/12

    Pour the mixture into a gratin dish and spread it out evenly.

    🍳Gratin dish

  9. Step 9/12

    Sprinkle the remaining grated cheese on top.

    🧀Grated cheese
    🍳Gratin dish

  10. Step 10/12

    Slice the goat cheese log into rounds and arrange them on top.

    🧀Goat cheese log
    🔪Knife
    🍳Gratin dish

  11. Step 11/12

    Sprinkle over a little herbes de Provence and a generous drizzle of olive oil.

    🌿Herbes de Provence
    🫒Olive oil

  12. Step 12/12

    Bake in the oven at 180°C for 20 minutes, or in the air fryer for 10 minutes, until gratinated.

    🍳Gratin dish

Composition

Ingredients

Types

Vegetables, Grains, Dairy, Spices, Oils, Herbs, Plant-based, Dairy alternative

Ingredients

Pumpkin, Cooked rice, Goat cheese log, Cheese, Nutmeg, Salt, Pepper, Olive oil, Herbes de provence, Plant-based cream

Notes

Pumpkin (red kuri squash (potimarron), cooked whole before use, flesh scooped out and mashed), Cooked rice (leftover rice works well), Goat cheese log (part crumbled into the mix, part sliced into rounds on top), Cheese (grated), Nutmeg (freshly grated), Salt (to taste), Pepper (to taste), Olive oil (a generous drizzle), Plant-based cream (added to the mashed pumpkin and rice mixture, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Sugar-Free, Gluten-Free

Calories

380 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 38g, Fat: 19g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 1.5mg, Potassium: 400mg, Sodium: 480mg

Vitamins

Vitamin A: 350µg, Vitamin C: 8mg, Vitamin B12: 0.4µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Skimmer, Fork, Grater, Knife, Gratin dish, Mixing bowl

Appliances

Oven, Stove, Air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Melty, Moist, Golden Crust

Flavors

Savory, Cheesy, Earthy, Nutmeg-spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3 days (in an airtight container,once cooled to room temperature), freezing : 2 months (in a freezer-safe airtight container,thaw in fridge before reheating), reheating : 15-20 minutes (oven at 180°C,or microwave until hot throughout)