California Wild Rice and Pumpkin Gratin
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This hearty pumpkin gratin is a typical dish served in the cold regions of Provence . It’s a delicious compliment to lamb.
Wild Rice and Pumpkin Gratin
Ingredients:
900g pumpkin peeled, seeded, and cut into 1-inch cubes
110g cooked California wild rice
90g shredded Gruyere cheese
30g all-purpose flour
2 gloves garlic, finely sliced
1 bunch fresh chopped thyme
Salt and pepper to taste
1 pinch of freshly grated nutmeg
3 Tablespoons dried breadcrumbs
3 Tablespoons olive oil
900g pumpkin peeled, seeded, and cut into 1-inch cubes
110g cooked California wild rice
90g shredded Gruyere cheese
30g all-purpose flour
2 gloves garlic, finely sliced
1 bunch fresh chopped thyme
Salt and pepper to taste
1 pinch of freshly grated nutmeg
3 Tablespoons dried breadcrumbs
3 Tablespoons olive oil
Cooking Instructions: Preheat oven to 170°C degrees Oil a 23cm 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 220°C degrees and bake another few minutes. Remove from oven and serve hot.