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Cranberry and pistachio stuffed pumpkin
Cranberry and pistachio stuffed pumpkin
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Healthy and elegant main dish served in a festive pumpkin bowl.
Ingredients:
  • 230g (1 1/3 cups) Mountain Blend rice
  • 18.20 gm extra virgin olive oil, plus 2 tsp, extra
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1 large red apple, cored
  • 1 large red apple, cored, coarsely grated
  • 400g can brown lentils, rinsed and drained
  • 50g (1/3 cup) pistachios, coarsely chopped
  • 75g (1/2 cup) sweetened dried cranberries
  • 62.50 ml fresh continental parsley, chopped
  • 1 (about 3-3.5kg) whole Kent pumpkin
  • 2 bunches watercress, leaves picked
  • 6 radishes, trimmed, thinly sliced
  • 40.00 ml balsamic vinegar
Instructions:
  • Prepare the rice in a large saucepan of boiling water according to the package instructions until tender. Drain and allow to cool.
  • Heat oil in a large non-stick pan over medium heat. Sauté onion and celery until softened, about 5 minutes. Stir in garlic and cook for 1 more minute. Add grated apple and cook for 2 minutes. Finally, combine the onion mixture, lentils, pistachios, cranberries, and parsley with the rice. Mix well.
  • Preheat the oven to 200C/180C fan forced. Cut the top off the pumpkin, leaving a 4cm border, and set aside the lid. Remove and discard the seeds and membrane.
  • Fill the pumpkin with the rice mixture, cover with the lid, then wrap in oiled foil. Roast on a baking tray for 1 hour 30 minutes. Uncover the pumpkin and roast for an additional 20 minutes until tender.
  • Thinly slice the last apple and mix it with watercress and radish in a bowl. Drizzle with additional oil and vinegar.
  • Plate the pumpkin alongside the watercress salad for a delightful presentation.

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