Pumpkin with Rice Filling
Prep: 15min
|
Servings: 4
|
Cook: 30min
Pumpkin with rice filling is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small pumpkins
- 100 g cooked wild rice
- 200 g cooked barley
- 300 g long grain rice
- 2 onions
- 250 ml vegetable broth
- 4 tbsp coarsely chopped cranberries
- Salt
- Pepper
Instructions
-
1.
Cut the pumpkins lengthwise, remove the seeds and scoop out a little of the flesh, leaving a small rim.
-
2.
Peel the onions, finely chop them, mix with wild rice, barley, and long grain rice, season with salt and pepper, and fold in the cranberries. Fill the pumpkin halves with the mixture, place in a shallow baking dish, top with butter shards. Pour in the broth, cover with foil, and bake in the oven at 180°C for about 30 minutes.
