Starters, Sides & Salads
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Whole Pumpkin Filled with Rice Salad
Ingredients
- 70g Sunbeam Pine nuts
- 80g Sunbeam Pistachios
- 50g Sunbeam Raisins
- 100g Angas Park Cranberries
- 6 baby pumpkins, lids removed (reserve), deseeded
- 2 tbs olive oil
- 1 large onion, finely diced
- 2 cloves garlic
- ½ tsp chilli flakes
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2 cups cooked brown rice
- Grated rind of one lemon
- 2 tbs chopped parsley
Method
| 1. | Preheat oven to 180°C |
| 2. | Heat oil in a frying pan, add onion and garlic and cook for 2 minutes. Add chilli flakes, nutmeg and cinnamon and cook for 1 minute. |
| 3. | In a large bowl combine brown rice, pine nuts, pistachios, cranberries, raisins, parsley, lemon rind and onion mixture. |
| 4. | Pack rice mixture into the pumpkins, replace lids and rub with olive oil. Place in a deep baking dish and cover with foil. Bake for 30 minutes, remove foil and bake for a further 10 minutes. Serve. |