One of my classmate made me do a discovery FANS: THE HOKKAIDO PUMPKIN! It 's a typical Japanese pumpkin ... pasty consistency and taste extremely delicate! Pumpkin normal? Hem: D I do not like since I tried this! The other night I left it all.
This is my first recipe with pumpkin Japanese. It 's so easy but most LIGHTWEIGHT.
Ingredients [I have based my eye as I made it just for me]
Pumpkin hokkaido 0 grams of cereal [is a mix that I purchased rice, barley, oats, barley ....]
teaspoon extra virgin olive oil 1 cup and a half of water.
Cook the pumpkin diced unsalted water! VEGETABLES DO NOT NEED TO SALE! After 10 minutes, add the cereal and rice and cook. Drain
adding a tablespoon of olive oil: D
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