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Roast pumpkin with fruity rice
Roast pumpkin with fruity rice
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Prep Time:
Cook Time:
60 minutes
Total Time:
60 minutes
Delicious fruity bacon rice stuffing enhances seasonal butternut pumpkin.
Ingredients:
  • 1 butternut pumpkin, halved
  • 250ml (1 cup) water
  • 105g (1/2 cup) Wheat Free Rice Plus
  • 9.20 gm extra virgin olive oil
  • 62.50 ml fresh sage leaves
  • 80g shortcut bacon rashers, chopped
  • 1 small red onion, finely chopped
  • 50g (1/4 cup) raisins
  • 1 garlic clove, crushed
  • 1 zucchini, halved, sliced
  • 1/2 tsp finely grated lemon rind
  • 25g (1/4 cup) coarsely grated reduced-fat cheddar
  • 30g low-fat feta, crumbled
Instructions:
  • Preheat the oven to 190°C/170°C fan forced. Place the pumpkin cut-side up on a plate, cover with plastic wrap, and microwave on high for 10 minutes. Turn the pumpkin and microwave for an additional 3-5 minutes until tender. Then, dry with paper towel and carefully scoop out the flesh, leaving a 3cm edge, and chop it.
  • In a saucepan, bring water and rice to a boil over high heat. Once boiling, reduce heat to low and cover. Let it cook undisturbed for 15 minutes until the water is absorbed and the rice is tender. Allow it to rest, covered, for an additional 5 minutes before transferring it to a bowl.
  • 1. In a frying pan, warm the oil over medium-low heat. Fry the sage, turning occasionally, for 1 minute until it becomes crispy. Place on a paper towel to drain. 2. Into the same pan, add the bacon. Cook and stir for 2 minutes until it turns golden brown. 3. Add the onion, raisins, and garlic. Cook and stir for 2 minutes until they become aromatic. 4. Toss in the zucchini and cook for 2 minutes until it is tender but still crisp. 5. Finish by stirring in the lemon rind.
  • Combine the pumpkin and bacon mixture with the rice, then season it. Next, fill the pumpkin halves with the mixture and top with the combined cheese. Bake for 20 minutes or until the cheese melts and the pumpkin is tender. Finally, garnish with fried sage leaves.

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