FRIJE

Instructions

• 1.   Peel the onion and garlic cloves. Chop the garlic cloves and dice the onion.
• 2.   Cook pilaf rice in the sautéed onion and garlic.
• 3.   Mix cubed Comté cheese and parsley into the rice at the end of cooking. Set aside.
• 4.   Preheat your oven to 180°C (350°F).
• 5.   Wash the potimarron, cut off the top, and remove the core and seeds.
• 6.   Drizzle with olive oil and add a small piece of butter.
• 7.   Season the inside with salt and pepper. Place the potimarron in an oven-safe dish.
• 8.   Fill the potimarron with the rice stuffing.
• 9.   Pour in the cream and gently mix.
• 10.   Replace the top.
• 11.   Brush the potimarron with olive oil.
• 12.   Add a small glass of water to the dish (Feel free to add more water or broth during cooking!)
• 13.   Bake for 35-40 minutes, depending on your oven.
• 14.   The potimarron is cooked when a knife easily pierces the flesh.
• 15.   Serve the potimarron drizzled with its juices and sprinkled with the remaining chopped parsley.

Nutritional information *