Small Pumpkin with Rice Filling
8,6 / 10
1 hr 15 min.
- For the pumpkin
- 4 large Pumpkin (tops and bottoms removed)
- 2 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 1 onion (finely chopped)
- 2 ⅔ cups Wild rice (cooked)
- ½ cup dried Cranberry
- 2 Tbsps butter (diced)
- freshly ground Black pepper
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Use a sharp knife to core most of the flesh out of the centre of the pumpkins. Finely dice the flesh and mix with the olive oil, garlic, onion, wild rice, cranberries, and seasoning.
Spoon the rice stuffing into the hollowed-out pumpkins and sit them in a large roasting or baking tray. Dot the tops with butter.
Bake for 45 - 60 minutes until the flesh is tender. Remove and leave to cool briefly before serving with the carrot and sliced basil.