Mini pumpkins stuffed with dry fruit basmati rice
- 5 mini pumpkins (or round courgettes)
- 1 tablespoon of olive oil
- 4 minced garlic cloves
- 3/4 cup of Oriente Basmati Rice
- 40g of sultanas
- 40g of chopped walnuts
- 40g of almonds
- 1 pinch of salt
- chopped parsley (optional)
- Preheat the oven to 180ºC.
- Cut off the tops of the pumpkins and with the help of a spoon remove the seeds and most of the stuffing.
- Place the pumpkins in the oven for about 20 minutes.
- In a pan put the olive oil and chopped garlic. Let it cook for 2 minutes and then add the sultanas, walnuts and coarsely chopped almonds.
- Add the Basmati rice to the pan. Cover with twice the amount of water and add a pinch of salt. Cover and let cook over low heat for 8-10 minutes.
- Remove the pumpkins from the oven and place the dry fruit rice inside each one.
- Place the stuffed pumpkins in the oven for another 10 minutes.
- Serve with chopped fresh parsley (optional).
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