For this recipe we will need 1 Cup of a mixture of rice and quinoa.
Boil the rice and quinoa mixture in boiling, salted water until tender.
Cut the pumpkin into cubes, put it in a saucepan or a saucepan and fill it with water so that it covers the pumpkin, salt, pepper, add thyme and rosemary.
Simmer until tender. Remove from heat and allow to cool.
In a bowl, mix the boiled mixture of rice and quinoa with pumpkin and 100 ml of water in which the pumpkin was cooked, add 50 g of grated cheese, nutmeg, butter, salt if necessary and mix well.
Put the mixture in a heat-resistant baking dish.
Sprinkle with remaining cheese.
Bake in a preheated 180 degree oven for 30-40 minutes or until Golden brown.
When serving, sprinkle with toasted pine nuts and Basil leaves.