Stuffed Pumpkin

Ingredients

• 100 g long-grain rice
• Salt
• 1 medium Hokkaido pumpkin (ca. 1 kg)
• 1 vegetable onion
• 10 g ginger
• 2 Garlic cloves
• 1 tbsp Rapeseed Oil
• 100 ml dry white wine
• 400 g mixed ground meat
• 2 tbsp chopped parsley
• 40 pistachios
• 1 egg
• 2 tbsp breadcrumbs
• pepper (ground)
• 1 bay leaf

Instructions

1. 1.

   Cook the rice in about 200 ml salted water for approximately 15 minutes until very firm. Wash and dry the pumpkin thoroughly. Using a sharp knife, cut off the stem so that a hole is formed through which the pumpkin can be filled.

2. 2.

   Using a spoon hollow out the pumpkin and remove the seeds and fibers.

3. 3.

   Peel and roughly chop the onion, ginger, and garlic. Sauté in hot oil until translucent, then deglaze with wine. Simmer for about 5 minutes.

4. 4.

   Combine the ground meat with the rice and parsley in a bowl. Roughly chop the pistachios.

5. 5.

   Preheat the oven to 180°C fan (about 356°F).

6. 6.

   Add the egg to the meat mixture and knead together with the pistachios into a smooth filling. If needed, fold in some breadcrumbs. Season with salt and pepper. Fill the pumpkin tightly with the mixture.

7. 7.

   Seal the pumpkin with its lid. Place on a rack in a roasting pan, pour a little water into the pan and add a bay leaf. Bake in the oven for about 50 minutes on the lower rack. Check with a small knife if the pumpkin is tender. Remove the stuffed pumpkin, cut into quarters and serve with a mixed salad.