Stuffed Pumpkin (800x533)

Based on a version by Jamie Oliver this hearty vegetarian meal looks spectacular!
Vegan, gluten and dairy free it also makes for a versatile dinner party dish if you don’t know your guests and their dietary requirements well.

1 medium sized pumpkin, approx 1.5kgs
2 cloves garlic
1 red onion, finely chopped
1 tbs finely chopped fresh rosemary
¼ tsp all spice
¼ tsp ground ginger
¼ tsp sumac
¼ tsp paprika
½ tsp cinnamon
½ cup rice
1/3 cup cranberries
1/3 cup pistachios
zest of an orange
1 cup vegetable stock

Chop the top of the pumpkin off and scoop out the seed and discard. Place two large pieces on foil to form a cross on an oven tray. Put the hollowed out pumpkin in the middle of the cross.
Heat a little oil in a pan and sauté the onion, garlic and rosemary for 5 minutes, being careful not to brown them. Add the spices and rice and cook for another 2-3 minutes before adding the remaining ingredients.

Pour the rice mix into the hollowed out pumpkin, place its top back on and wrap tightly with the foil.
Bake at 200C for 1 hour, our until the pumpkin is soft/cooked through.

 

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