Short
Arnold
Lara MRice Stuffed Roasted Pumpkin
May 1st 2007 12:30
Ingredients:
1 Butternut Pumpkin
½ Cup Mushrooms
½ Red Capsicum
1/4 Cup Rice
½ Cup Grated Tasty Cheese
50 Grams Fetta
1 Leek
1 Zucchini
Pepper
Method:
Preheat your oven to 180 degrees Celsius. Cut the end off the pumpkin and cut it in half. Scoop out all the seeds and squishy insides. Place the rice with water in a rice cooker. Cut up the zucchini, capsicum, leek and mushroom and place in a frying pan on medium heat. Cook for around 5-10 minutes or until soft. Remove from heat and add the rice when cooked. Season with pepper, add the fetta and stir. Scoop the mixture into the hollows made in the two pumpkin halves. Sprinkle with tasty cheese. Place upright in a tin in the oven. Roast for 45 minutes or until the pumpkin is soft right through, as can be tested with a skewer. Serves two.
1 Butternut Pumpkin
½ Cup Mushrooms
½ Red Capsicum
1/4 Cup Rice
½ Cup Grated Tasty Cheese
50 Grams Fetta
1 Leek
1 Zucchini
Pepper
Method:
Preheat your oven to 180 degrees Celsius. Cut the end off the pumpkin and cut it in half. Scoop out all the seeds and squishy insides. Place the rice with water in a rice cooker. Cut up the zucchini, capsicum, leek and mushroom and place in a frying pan on medium heat. Cook for around 5-10 minutes or until soft. Remove from heat and add the rice when cooked. Season with pepper, add the fetta and stir. Scoop the mixture into the hollows made in the two pumpkin halves. Sprinkle with tasty cheese. Place upright in a tin in the oven. Roast for 45 minutes or until the pumpkin is soft right through, as can be tested with a skewer. Serves two.
| 48 |
| Vote |
Add To: 
subscribe to this blog
