- Scented Rice In Baked Pumpkin.jpg (28.44 KiB) Viewed 265 times
Preparation Time: 30 minutes
Cooking time: 35 minutes
Serves: 2
If served as two portions, provides 389 cals, 17g fat (of which 2g saturates), 13g sugar and 0.3g salt per portion.
Ingredients
- 1 small pie pumpkin (about 2lb)
- 1 tbsp olive oil
- ½ cup uncooked brown rice
- 1 cup water
- ¼ cup coarsely chopped pecans, toasted
- 3 dried apricots, chopped
- 2 tbsp raisins
- ¼ tsp salt
- ¼ tsp curry powder
- ⅛ tsp ground cinnamon
- ⅛ tsp ground cardamom (optional)
- ⅛ tsp ground cumin
Method
1. Wash pumpkin; cut into 6 wedges. Remove loose fibers and seeds from the inside, and discard seeds or save them for toasting. Brush wedges with oil. Place on an ungreased 15in x 10in x 1in baking sheet. Bake at 200°C/Fan 180°C/Gas Mark 6 until tender. 35 - 40 minutes.
2. Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20 - 25 minutes. Stir in the pecans, apricots, raisins, salt, curry powder, cinnamon and, if desired, cardamom
3. Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining 2 wedges; top with rice mixture.
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