Rice with broccoli and pumpkin sauce
For vegans: replace cow's milk, with almond milk and, replace ghee, with 2 tablespoons of oil.
- 1 cup basmati rice
- 3 cardamom pods
- 1 large broccoli
- 1 medium pumpkin
- 1 teaspoon fresh grated ginger tea
- 2 tablespoons of ghee
- Black pepper. Salt to taste
- 1 cup of milk
Cook the rice in a pot with 4 cups of water and the 3 open cardamom pods. When al dente, strain and reserve.
Cook the broccoli and pumpkin either steamed or in a pot with boiling water. Season with ginger.
When cooked, remove from heat. with the pumpkin make a pure.
In another pot heat the ghee and when hot, add the pumpkin puree and add the milk until a creamy consistency. Then add the broccoli cut into bouquets.
Serve on the plates, the portion of rice and on top the pumpkin sauce with broccoli.