Black Venus rice with julienned Guinea fowl breast and pumpkin chunks with a cumin aroma.
- 400g black Venus rice
- 200g Guinea fowl breast, julienned
- 300g Orogel diced pumpkin
- 30g Orogel diced onion
- extra virgin olive oil from Garda
- white wine
- salt and pepper
Boil the rice al dente and drain. Heat a tablespoon of oil in a non-stick pan and brown the diced onion, add the julienned breast.
Simmer with white wine and add the frozen diced pumpkin. Season to taste, with salt and pepper, add the rice and at the very end add a knob of butter.
Place the rice on a plate, paying attention to all the ingredients. Serve with chives and a drizzle of olive oil. Sprinkle the cumin on the edge of the plate.