Lentil and Rice Stuffed Butternut Pumpkin
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Savoury
Serves: 8-10
Ingredients
  • 2-3 butternut pumpkins (cut lengthways down the middle)
  • 1 brown onion (diced)
  • 2 celery stalks (diced)
  • 1 cup brown rice
  • 1 cup black rice
  • 1 cup quinoa
  • 1x 400g can lentils (drained and rinsed)
  • 1L water
  • 3 tsp dried vegetable stock
  • ½ tsp thyme
  • ½ tsp sage
  • ½ tsp rosemary
  • ½ tsp nutmeg
  • Salt pepper to taste
  • ½ cup pecans
  • ½ cup dried cranberries
Method
  1. Cut pumpkin lengthways, scoop out seeds, drizzle with oil and roast for about an hour or until easily pierced with a fork.
  2. Rinse the rice and quinoa then add all ingredients except pecans and cranberries into the rice cooker (or large pot on the stove) and cook until all the water has been absorbed.
  3. Once cooked, mix in pecans and cranberries. Once the pumpkin is cooked, scoop out the flesh leaving a 1 cm margin.
  4. Fill with rice mixture, garnish with parsley and serve. Reserve leftover rice as a side dish.
Recipe by Talida Voinea at https://talidavoinea.au/lentil-and-rice-stuffed-butternut-pumpkin/