Rice baked in pumpkin
Description
I've already tried baking not only rice but also meat or poultry inside a pumpkin a couple of times. However, I like the version with rice the most. Plus, if you don't add butter and cheese, it turns out to be a completely fasting-friendly dish! For preparing rice baked in pumpkin, I recommend choosing a long-shaped pumpkin: it will be easier to make baking boats out of it. You can use chicken or vegetable broth. See the recipe below.
Instructions
- 1
Step 1
Rinse the rice, cover with water, and cook until half done. This will take about 30 minutes.
- 2
Step 2
Wash the pumpkin, remove the seeds, cut it in half lengthwise, brush with olive oil, and bake in the oven for 30-40 minutes.
- 3
Step 3
After baking, the pumpkin became softer; scoop out the flesh with a spoon. This way we get two pumpkin boats.
- 4
Step 4
In a pan, first sauté minced garlic and onion in olive oil. Then add spices, tomato, bell pepper, rice, and pumpkin (the flesh we scooped out). Sauté for a couple of minutes. Also add grated cheese.
- 5
Step 5
Place the rice and vegetable filling into the pumpkin halves. Pour wine and broth over the top. Add thyme sprigs and pieces of butter on top. Cover with foil and bake in the oven for about 30 minutes. Remove the foil 5–10 minutes before done, and sprinkle with grated cheese.
- 6
Step 6
I recommend serving the finished rice baked in pumpkin directly in the pumpkin boats—it looks so impressive!