Wok-fried Basmati Rice with Tuna and Pumpkin
Ingredients
for 4 servings
350 g of basmati rice
1 pumpkin slice
2 80 g cans of Rio Mare Tuna in Extra Virgin Olive Oil
2 fresh spring onions
fresh spring onions
1/2 a hot chili pepper
salt
white pepper
350 g of basmati rice
1 pumpkin slice
2 80 g cans of Rio Mare Tuna in Extra Virgin Olive Oil
2 fresh spring onions
fresh spring onions
1/2 a hot chili pepper
salt
white pepper
Stampa Ricetta
Preparation
1. Heat a few tbs of oil in a wok and fry the garlic, chopped spring onions (set aside the stems) and chili pepper. Add the pumpkin cut into cubes, salt and cook over a medium flame, adding a little water if necessary.
2. Pour the rice into half a litre of salted boiling water, lower the flame, add a spoonful of oil and continue cooking until the basmati is “al dente” (the water should be completely absorbed).
3. Once cooked, sauté the rice in the wok with the pumpkin, add a part of the drained tuna and leave to absorb the flavor.
