Ingredients
- 500 grs of pumpkin rice cooked al dente
- Lemon skin
- 2 cloves peeled garlic
- Olive oil
- Salt and turmeric
- 1 cup cooked and drained spinach
- 1 cup thick vegetable bechamel
Preparation
. Sauté the cooked rice with the turmeric and let it rest covered with a cloth.
. Meanwhile, in a frying pan, mix the boiling bechamel with the spinach, leaving them to bind until a good cream remains.
. Fry the skin of the lemon with the garlic in a little oil and chop them and add them to the rice.
. Use a bavaroise mold (in the shape of a crown) for the rice.
. Carefully unmold the rice crown on a wide and preferably preheated source.
. Fill its center with the very hot spinach cream.
