Stuffed Roast Pumpkin
Ingredients
- 2 cups black wild rice
- 1 1/2 cup dried cranberries, chopped
- 2 cups chicken stock
- 1 (roughly 2.5 kg) whole kent pumpkin
- 1 bunch fresh parsley
- 1 red onion, diced
- 3/4 cup pistachios, roughly chopped
- 200g feta, crumbled
- Salt
- Pepper
Method
- Steam rice and cranberries in chicken stock at 100°C for 30 minutes, or until cooked through and cranberries are plump.
- Meanwhile, chop the top of pumpkin off with large sharp blade and hollow out contents, leaving just the flesh and skin intact. Keep the pumpkin lid for roasting.
- Allow rice to cool. Add parsley, onion, pistachios and feta into black rice and season with salt and pepper to taste.
- Stuff pumpkin with the rice mix and bake on combi mode, fan plus 180°C, 60% steam for 1 hour 20 minutes or until cooked through. This depends on the size of the pumpkin and the size of it’s cavity.
- Allow to cool and slice to serve.
