BLACK RICE WITH PUMPKIN

Noëlle Francois
Oct 30
3 min read

With the pumpkin craze that took over October because of Halloween, I ended up getting carried away by the atmosphere—and since we're in spring, I wanted to bring lightness and color to the table. Thus this dish was born: a vibrant combination of flavors and textures that celebrates the season. The mild sweetness of the pumpkin meets the earthy touch of black rice, the freshness of the roasted tomatoes completes the color palette, and the asparagus adds that crunch that makes everything bloom on the palate. A dish that is pure joy, so, a toast to the most vibrant season of the year!

INGREDIENTS

600 grams of Japanese pumpkin
250 ml of coconut milk
2 cups of black rice
4 cups of water
1 package of asparagus
200 grams of cherry or cocktail tomatoes
Salt to taste
Black pepper

PUMPKIN

Let's start by cutting the pumpkin into thick slices, following its natural contour, which makes it easier to bake and maintains its succulent texture. Remove the seeds, but not the peel—it helps retain moisture and flavor. Arrange the slices on a baking sheet lined with parchment paper, drizzle with a generous amount of olive oil, and wrap them well with the parchment paper, creating a light wrapping that will preserve the steam during cooking. Bake in a preheated oven at 200°C (390°F) for about 35 minutes. It will be done when it is soft and a fork goes in easily.

Once ready, transfer the slices to a cutting board and let them cool slightly. Using a spoon, remove the pulp, separating it from the skin. Place the pulp in a food processor or blender, add the coconut milk and a pinch of salt, and blend until you obtain a smooth and velvety puree. Done! I skip the seasonings—I prefer to let the delicate flavor of the pumpkin reveal itself.

BLACK RICE

With its intense flavor, black rice combines earthy notes with hints of hazelnuts; its unique taste perfectly embodies the harmony between rustic charm and sophistication. A grain with such a distinctive personality that, for me, it's an indispensable ingredient in my kitchen.

Place the rice and water in a pressure cooker and cook for about 20 minutes. Check the doneness and, when the grains are soft, add salt. If it needs more time, return to the heat until it reaches the ideal doneness. For this dish, I prefer the rice not to be completely dry—it's important that there's a little water left, creating a kind of delicate syrup that coats the grains. This slight moisture adds an extra element and makes the dish more interesting and flavorful.

TOMATOES

Colorful, aromatic, and full of life, this dish is a feast for the senses. The tomatoes, with their intense shine, steal the show. After washing them, arrange them on parchment paper, drizzle with olive oil, season with salt and pepper, and seal tightly—the secret is to maintain moisture. In just 15 minutes in a 180°C oven, it will be ready, its aroma spreading and its flavor revealed in every detail.

ASPARAGUS

Asparagus — discreet, elegant, and versatile. They are the perfect complement to almost anything, and this is no different. After washing them, cut about 4 cm from the base — this firmer part retains flavor, so reserve it to use in future cooking. Spread them on parchment paper, drizzle with olive oil, salt, and pepper, and bake in the oven along with the tomatoes that are already roasting for about eight minutes. Time them so they finish cooking together. Leave them uncovered so the heat gives them a light golden color. The result? A delicious contrast: tender on the inside and subtly crispy on the outside.

With all the steps completed, it's time to assemble the dish. Spread a generous layer of mashed potatoes on the bottom and cover with rice. Finish with asparagus and tomatoes, which add freshness and an irresistible touch of color.