Rice
2 cups of washed rice
2 tablespoons of Canola Soya Oil
1/2 grated onion
4 cups of water
1 sachet of meat seasoning
Meat and pumpkin
3 tablespoons Soya Canola Oil
1/2 chopped onion
3 cloves of garlic
1 1/2 cups cooked pumpkin, chopped into cubes
2 cups cooked and shredded meat
Salt and nutmeg to taste
Covering
1 cup grated mozzarella
2 tablespoons chopped parsley
2 eggs
1 cup milk
1/2 jar traditional or cheddar ricotta cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Rice: Heat the Soya Canola Oil in a pan. Add the garlic and onion and let them brown. Add the rice and mix for a few minutes, allowing it to fry. Add the meat stock, mix well, turn the heat down to medium and cook with the pan half-covered for about 20 minutes. Turn off the heat, cover the pan and leave to stand for another 10 minutes.
Meat and pumpkin: Heat the Soya Canola Oil in a pan. Add the garlic and onion and let them brown. Add the pumpkin and the shredded meat and sauté for a few minutes. Season gently with salt and set aside.
Assembly: Beat the eggs, milk, curd cheese, salt and pepper in a blender. Put the rice, meat, pumpkin, mozzarella and parsley in a bowl and mix well. Place the mixture in a baking dish greased with Soya Canola Oil, pour the blended mixture over the rice, cover with the grated cheese and bake in a preheated oven at 200 °C for 30 minutes or until golden brown.
The rice is cooked in the oven.
