Rice Stuffed Pumpkin Recipe

Name: Rice Stuffed Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small pumpkin; 1/2 cup rice; 1/2 cup water; 1 small onion; oil, for sauteeing; 1/2 cup prune, chopped (optional); 1/2 cup craisins; 1/2 cup currants; 1/2 cup cilantro (may be mixed with parsley); 3 tablespoons dried mint; salt; pepper; 2 tablespoons pomegranate paste; 2 tablespoons tomato paste

Servings: persons

1 small pumpkin
1/2 cup rice
1/2 cup water
1 small onion
oil, for sauteeing
1/2 cup prune, chopped (optional)
1/2 cup craisins
1/2 cup currants
1/2 cup cilantro (may be mixed with parsley)
3 tablespoons dried mint
salt
pepper
2 tablespoons pomegranate paste
2 tablespoons tomato paste

1
Wash pumpkin well. Cut a 'hat' or cover out of the top of the pumpkin. Clean the inside of the pumpkin of seeds and 'strings'.
2
Cook rice in water and salt till water is absorbed and rice is still a little 'al dente'.
3
In a separate pan, brown the onion in oil.
4
Add chopped prunes, craisins, currants, and cilantro, parsley, and mint to onions and mix well.
5
Add salt and pepper.
6
Add tomato paste and pomegranate paste.
7
Add rice and mix.
8
Stuff pumpkin with rice mixture.
9
Place 'hat or cover on pumpkin. Cover tightly with foil. Place on oven proof tray.
10
Cook in oven at 400 degrees F. for 3 hours. (May require longer for larger pumpkin.).
11
To serve place on serving plate without foil or at least top half of foil removed. Either remove lid and scoop from the top or cut right into the pumpkin to serve the fruited rice and pumpkin.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small pumpkin, 1/2 cup rice, 1/2 cup water, 1 small onion, and more.

Yes, Rice Stuffed Pumpkin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Stuffed Pumpkin

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