Pumpkin Salad
The pumpkin salad recipe, which contains many beneficial nutrients, is on our page for flavor hunters who prefer health and lightness. Pumpkin salad recipe; While it whets the appetite with its calories, eye-catching color and appearance, it winks at us to consume it at every meal with its vitamin-filled pulp structure... It is our duty to share with you, our dear kitchen friends, how to make the salad recipe, which contains nutritious cheese, dried figs, fresh greens and roasted pumpkins in the oven, and its nutritional and calorie values. Bon appetit in advance.
Ingredients
- No ingredients found.
Preparation Info
- Prep Time: 15 min
- Cook Time: 30 min
- Rest Time: 0 min
- Serving: 4 people
- Difficulty: Kolay
- Meal Type: -
Steps
- Add enough hot water to cover the rice and rest it for half an hour. Chop the chestnuts and set aside. Carve out the root part of the cabbage. In a pot where the cabbage can fit, boil it by turning it upside down so that it stays a little bit alive.
- Put the onion and olive oil in a pot and start roasting. Wash the rice well and remove the starch. Add the rice and pine nuts to the onion and continue roasting. Add currants, sugar, black pepper, cinnamon, allspice, salt and 1 tea glass of hot water. When the water is well absorbed, cool it a little and stir in the chestnuts.
- Cut the cabbage leaves into two pieces and cut the hard veins with a knife. Spread a row of cabbage leaves on the bottom of the pot, and then divide a dessert spoon of the mixture on the rest of the cabbage leaves and wrap them tightly. Arrange the wraps on the leaves in the pot without any gaps. Place a plate on top and add enough water to cover. After it starts to boil, cook over medium heat for 20 minutes and drain the water.
Allergens
- No allergen info available.