Small Pumpkin with Rice Filling

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Small Pumpkin with Rice Filling
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
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)
salt
freshly ground Black pepper
To garnish
2 large carrots (peeled into strips)
2 Tbsps Basil (finely sliced)
How healthy are the main ingredients?
Cranberryolive oilgarlic cloveBasilPumpkinonion

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2.
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.
3.
Spoon the rice stuffing into the hollowed-out pumpkins and sit them in a large roasting or baking tray. Dot the tops with butter.
4.
Bake for 45 - 60 minutes until the flesh is tender. Remove and leave to cool briefly before serving with the carrot and sliced basil.