Venere rice with pumpkin and mushrooms is a tasty autumn first course 🙂
Pumpkin and mushrooms are widely used during this period.
Besides, this year the weather has been rather warm and humid, so there has been an abundance of mushrooms and their price has dropped a bit.
This morning I took advantage of this and bought some to use for preparing a first course.
Instead of pasta, I used Venere rice and also added some pumpkin.
It’s a delicious and inviting first course to try if you like these ingredients.
The mushrooms I bought are fresh porcini of the day, but you can also use champignons.
What can I say? I really liked it and now I recommend you try it too 😉
P.S.: With mushrooms, you can also try the:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 452.18 (Kcal)
- Carbohydrates 82.99 (g) of which sugars 4.11 (g)
- Proteins 12.66 (g)
- Fat 8.70 (g) of which saturated 0.79 (g)of which unsaturated 0.03 (g)
- Fibers 16.11 (g)
- Sodium 181.62 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Venere rice with pumpkin and mushrooms
- 1 1/2 cups black Venere rice
- 14 oz porcini mushrooms
- 14 oz pumpkin
- 1 clove garlic
- 1 drizzle extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pot
- 1 Pan
- 1 Knife
- 1 small knife
- 1 Wooden spoon
Steps for Venere rice with pumpkin and mushrooms
Peel the pumpkin, slice it, and then cut into cubes.
Clean the mushrooms using a damp cloth, scrape the stem with a small knife to remove dirt. Slice the mushrooms.
Bring a pot of salted water to a boil and cook the Venere rice for about 20 minutes.
In a large pan, heat a drizzle of oil with the garlic.
Add the sliced pumpkin with a little water, cover with a lid, and cook for about 10 minutes.
Add the sliced mushrooms and continue cooking for another 15 minutes, stirring occasionally.
If it dries too much, add a little hot water. You can remove the garlic if you prefer.
Finally, add the Venere rice, salt, and pepper. Stir to combine all the ingredients well.
Turn off the heat and serve the Venere rice with pumpkin and mushrooms immediately.
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