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Rice Stuffed Pumpkin

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3.5 lb pumpkin

5 tbs unsalted butter

1 tb honey or maple syrup

1 small yellow onion

1 cup basmati rice or wild rice blend

1/3 c golden raisin or sultan raisin

1/3 c dried cranberries or fresh

1/2 c walnuts, chopped

3/4 tsp paprika

3/4 tsp cumin

1/4 tsp allspice

1 tsp kosher salt

1/4 cup vegetable broth

Preheat oven to 350F.

Cut the top off and de seed the pumpkin.

Melt 1 tbs of the butter with the honey and a pinch of salt and brush the inside of the pumpkin the the honey butter.

Partially cook the rice by place the rice with 4 cups of water. Uncover, bring to a boil and cook for one minute and then remove from heat. Cover and let sit for 10 minutes. Drain and transfer to a mixing bowl.

Melt 1 tbs of butter in saucepan. Add onions and cook until tender.

Add onions and remaining butter to rice and mix.

Stir in raisins, cranberries, walnut, spices and salt.

Place pumpkin on a pan and spoon in rice mixture and pour vegetable broth over top.

Place lid on top.

Bake for 1 hour or until pumpkin is tender when pierced.

Let sit for 10 minutes and remove lid.

Serve in wedges or scoop rice and pumpkin on to serving plates.

Yield 8.




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