Pumpkin with Rice Filling

Ingredients

• 4 small green pumpkins
• 1 Shallot
• 3 tbsp olive oil
• 150 g basmati wild rice blend
• 2 tbsp raisins
• 275 ml vegetable broth
• 2 tbsp grated cheese (e.g., Bergkäse)
• Salt
• 1 tsp lemon juice
• pepper (ground)
• 3 Carrots
• 1 tsp liquid honey
• 2 tbsp Apple cider vinegar
• 3 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash the pumpkins and cut off a lid on each. Hollow out the flesh, leaving about a 1 cm thick rim, and chop into small pieces. Peel and finely dice the shallot. In a hot pan, sauté the pumpkin flesh in 1 tbsp oil until translucent. Add the rice and raisins, stir briefly, then deglaze with broth. Cook for about 25 minutes until just tender.

3. 3.

   Place the hollowed pumpkins in an oiled baking dish. Mix the cheese into the rice, season with salt, lemon juice, and pepper, and fill the pumpkins. Bake in the oven for approximately 25 minutes, adding a little water if needed during cooking.

4. 4.

   For the salad, peel and finely julienne the carrots. Combine with honey, vinegar, and remaining oil; season with salt. Arrange the pumpkins on plates alongside the carrot salad and garnish with parsley before serving.