Pumpkin stuffed with parsley rice Recipe

Ingredients

• 1 medium-sized pumpkin
• 1 cup uncooked white rice
• 2 cups vegetable broth
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut off the top of the pumpkin and scoop out the seeds and pulp from the center.
3. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes.
4. Add the rice to the pan and stir until well coated with the oil, onion, and garlic.
5. Add in the salt and black pepper, then pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the liquid has been completely absorbed and the rice is tender.
7. Remove the pan from the heat and stir in the chopped parsley and Parmesan cheese.
8. Spoon the rice mixture into the pumpkin, packing it down firmly and filling the pumpkin to the top.
9. Replace the top of the pumpkin and place it in a baking dish.
10. Cover the pumpkin with aluminum foil and bake for 1 hour or until the pumpkin is tender and the rice is fully cooked.
11. Remove the foil and bake for an additional 10-15 minutes until the top is browned.
12. Remove the pumpkin from the oven and let it sit for 10 minutes before slicing and serving.

Verdict

This pumpkin stuffed with parsley rice recipe is a savory and hearty vegetarian dish that’s perfect for a fall or winter dinner. The pumpkin adds a natural sweetness to the rice, while the parsley and Parmesan cheese add a flavorful and rich touch.

Serving Suggestions

This dish goes well with a side salad of mixed greens and a citrus dressing. You can also add some toasted pine nuts on top of the rice for some added crunch. Enjoy!