Baked Pumpkin Stuffed with Rice and Cranberries

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Baked Pumpkin Stuffed with Rice and Cranberries
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Healthy, because

Even smarter

Pumpkin is an excellent source of a variety of nutrients, including vitamin A, which supports healthy vision, and energizing fiber to keep you full for a long time. In addition, the grains provide carbohydrates and fiber, giving you more energy and a balanced digestion. 

You can use any types of rice you have available. 

Ingredients

for
4
For the pumpkin
4 small Pumpkin (or squash)
For the filling
3 ½ ounces cooked Wild rice
7 ounces cooked Barley
10 ounces Long grain rice
2 onions
9 ounces Vegetable broth
4 tablespoons coarsely chopped Cranberry
salt
peppers
How healthy are the main ingredients?
Long grain riceCranberryPumpkinonionsalt

Preparation steps

1.

Cut out a lid from each pumpkin. Remove seeds and scrape out a little from the pulp, leaving a small margin.

2.

For the filling, peel the onions and chop very finely. Mix the onions with wild rice, barley and long-grain rice, season with salt and pepper, and stir in the cranberries.

Stuff the pumpkins with the filling, place in a shallow baking dish, and sprinkle with knobs of butter. Pour in the vegetable broth and cover the baking sheet with aluminum foil. Bake in a preheated oven at 350°F for about 30 minutes.