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( for 4 people )
800 g butternut squash
500 ml vegetable broth
2 tbsp İçim Butter
1 clove of garlic
100 g fresh mushrooms
300 g white rice
3 tablespoons İçim Labneh Cheese
50 gr İçim Kashar Cheese
Peel the pumpkins, remove the seeds and cut them into 2 cm cubes. Cook in a large pot with 800 ml of water and half a teaspoon of salt by boiling for 13 minutes.
Remove half of the pumpkin from the pot with a slotted spoon and keep it in a separate bowl. Add vegetable broth to the leftovers and heat again. After boiling, reduce the heat and cook over low heat for 5 minutes.
Mash the pumpkins in a separate bowl and save the remaining water in the pot.
Heat 2 teaspoons of İçim butter in a pan and fry the mushrooms over medium heat for about 2 minutes. Place them in the same bowl as the pumpkins you previously reserved and let them sit.
Add the rest of the İçim Butter to the pan. Add onion and grated garlic and fry for 5 minutes. Add the rice. Over low heat, start adding the stock to the mixture slowly, mixing it well. This will take approximately 20 minutes. When they are almost ready, add the reserved pumpkin and mushrooms.
When all the ingredients are softened, add İçim Labneh and İçim Kashar Cheese. Add salt and pepper. After 2 minutes, remove from the stove. Cover it and let it rest for 10 minutes.
You can decorate it with fresh herbs of your choice while serving.