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Recipes
California Wild Rice and Pumpkin Gratin
California Wild Rice and Pumpkin Gratin
California Wild Rice and Pumpkin Gratin
This hearty pumpkin gratin is a typical dish served in the cold regions of Provence. It’s a delicious compliment to lamb.
Recipe By:
California Wild Rice Bd.
Prep
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Total
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Serves
Makes 6 servings
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Ingredients
1
pumpkin
(2pounds) peeled, seeded, and cut into 1-inch cubes
3/4
cup
cooked California wild rice
1
cup
shredded Gruyere cheese
1/4
cup
all-purpose flour
2
gloves
garlic, finely sliced
1
bunch
fresh chopped thyme
Salt and pepper to taste
1
pinch
freshly grated nutmeg
3
tablespoons
dried breadcrumbs
3
tablespoons
olive oil
Instructions
Preheat oven to 325 degrees
Oil a 7 x 9-inch baking dish
Place pumpkin cubes in a large bowl. Scatter the wild rice, cheese, flour and garlic over the top. Sprinkle with thyme, salt, pepper and nutmeg. Toss all of the ingredients together, making sure the pumpkin cubes are well coated. Top with breadcrumbs and drizzle with olive oil.
Bake until pumpkin is tender when pierced with tip of a knife and top is golden brown, about 30 minutes. If the top has not browned sufficiently, raise oven temperature to 425 degrees and bake another few minutes.
Remove from oven and serve hot.
This recipe was created by Chef Bernard Bruin and Chef Joshua Rabbie, Chef Partners, La Provence Restaurant & Terrace Roseville, CA :: www.cawildrice.com
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