Oven Baked Pumpkin with rice
Profil:
This is a recipe for how to bake pumpkin with rice.
An easy guidelines for baking a delicious and tasteful salt baked pumpkin rice.
The result of this recipe is a colorful, healthy, spicy and delicious pumpkin rice.
We season pumpkin for instance with chili pepper garlic and onion.
This oven baked pumpkin with rice is a fragrant, colorful,crunchy and the scent of coriander, onion and saffron.
See how to Baked pumpkin with rice and Herbs
Ingredients in Baked Pumpkin with rice
| ⁞⁞⁞Baked pumpkin with rice⁞⁞⁞ | |
| Pumpkin x 2 (two small portions pumpkins) | around 500 g |
| Red chili pepper | 1 |
| Sugar | ½ dl |
| Olive Oil | ½ dl |
| Lemon (fresh) | 1 |
| Coarse salt | 1 kg |
| ⁞⁞⁞The filling⁞⁞⁞ | |
| chickpeas | 1½ dl |
| Rice | 1 kg |
| Butter | 20 g |
| Yellow Onion | 1 |
| Spring Onion | 4 |
| Red bell Pepper | 1 |
| Coriander (fresh) | 50 g |
| Cashew nuts | 1 cup |
| Cumin | 1 tablespoon |
| Saffron | 0.25 g |
| Salt | 1 tsp |
| Black pepper | 1 pinch |
| ⁞⁞⁞Tomato sauce⁞⁞⁞ | |
| Butter | 30 g |
| Onion (smal) | 1 |
| Garlic | 2 cloves |
| Red bell Pepper | ¼ needle |
| Tomato puree | 1 tbsp |
| Canned cherry tomatoes | 400 g |
| White wine | 1 dl |
| Sugar | 1 tbsp |
| Oregano (fresh) | 1 bunch |
| Basil (fresh) | 1 bunch |
| Salt | 1 pinch |
| Black pepper (ground) | 1 pinch |
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Cooking
Portions: 4
1½ hours + 6-8 hours soak time
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Recipe Baked Pumpkin with rice
- Tomato sauce:
- Peel and finely chop the onion, garlic and chilli.
- Fry the onion and garlic soft in butter in a saucepan, but they are browned.
- Turn down the chili and fry another couple of minutes.
- Stir in the tomato purée.
- Add tomatoes, white wine and sugar.
- Let the sauce simmer on low heat 20-30 minutes.
- Chop the fresh oregano and basil and stir into the sauce.
- Mix the sauce with a hand blender and season with salt and pepper answers.
- Prepare Pumpkin:
- Soak chickpeas overnight.
- Peel and finely chop the onion.
- Shred the spring onions.
- Finely chop the peppers, cilantro.
- Coarsely chop the nuts.
- Cook the chickpeas and rice in lightly salted water.
- Until they are reasonably soft, cooking time may vary.
- Pour the cooking water and rinse them in cold water so they become cold more quickly (for sustainability's sake).
- Drain them.
- Add the nuts in a frying pan.
- Stir occasionally until they have browned slightly Season with cumin and roast for a while longer.
- Fry the onion in butter in a frying pan until soft.
- Add the cooked rice, cooked chickpeas, peppers, nötter- cumin, saffron and onion and let it fry for a minute.
- Season with salt and pepper and let the chopped coriander comply with the bottom of the pan.
- Stir a little.
- Preheat the oven to 200 ° C.
- Finely chop the chilli and mix with sugar and grate the peel of a lemon and the juice of ½ lemon and olive oil for a dressing.
- Cut a lid on the pumpkins and scoop out the seeds.
- Divide dressing in and on the edges of the pumpkin.
- Fill the pumpkins with rice and kikärtsröra.
- Spoon over the dressing and place on eyelids.
- Pour salt in a baking pan and press half of the pumpkins in the salt.
- Bake in oven for 40 to 50 minutes until the pumpkins are soft throughout.
- Know if they are soft and have baked ready by pricking them.
- Serve pumpkins with homemade tomato sauce.