← All recipes

🍽️ Pumpkin stuffed with rice and vegetables

511 kcal · 30 min · 4 servings

Ingredients

• mushrooms, white 500 g
• leek 1 pc.
• celery stalks 0.25 pc.
• hokkaido pumpkin 2 pc.
• long-grain rice 200 g
• salt pinch
• sunflower oil 2 tbsp
• pepper, black ground pinch
• marjoram, dried 2 tsp
• cinnamon 0.5 tsp
• vegetable broth 350 ml
• parmesan 150 g
• sour cream 100 g

Instructions

1. 1. Wipe the mushrooms with a kitchen towel and cut them into small pieces.
2. 2. Thoroughly wash the leek and the celery.
3. 3. Remove the root ends from the leek and the celery.
4. 4. Cut the leek into rings.
5. 5. Slice the celery into thin slices.
6. 6. Wash the pumpkin thoroughly.
7. 7. Cut the pumpkin in half.
8. 8. Remove the stems from the pumpkin.
9. 9. Scoop out the seeds from the inside of the pumpkin with a spoon.
10. 10. Put the rice into a pot.
11. 11. Pour 400 milliliters of salted water over the rice.
12. 12. Bring the water with the rice to a boil.
13. 13. Cook the rice over medium heat for about 10 to 12 minutes.
14. 14. Heat 2 tablespoons of oil in a frying pan over high heat.
15. 15. Fry the leek, the celery, and the mushrooms for about 5 minutes.
16. 16. Season the vegetables with salt.
17. 17. Season the vegetables with pepper.
18. 18. Season the vegetables with marjoram.
19. 19. Season the vegetables with cinnamon.
20. 20. Pour 50 milliliters of vegetable broth into the pan with the vegetables.
21. 21. Bring the mixture in the pan to a boil.
22. 22. Cover the pan.
23. 23. Simmer the vegetables covered for about 5 minutes.
24. 24. Preheat the oven to 200 degrees Celsius.
25. 25. Use the setting for top and bottom heat.
26. 26. Grate the Parmesan finely.
27. 27. Take a large bowl.
28. 28. Put the fried vegetables into the bowl.
29. 29. Put the cooked rice into the bowl.
30. 30. Put 100 grams of Parmesan into the bowl.
31. 31. Put sour cream into the bowl.
32. 32. Mix the vegetables, the rice, the Parmesan, and the sour cream in the bowl.
33. 33. Season the mixture strongly.
34. 34. Gently fold the vegetables into the rice mixture.
35. 35. Season the two pumpkin halves with salt.
36. 36. Season the two pumpkin halves with pepper.
37. 37. Fill the vegetable-rice mixture into the pumpkin halves.
38. 38. Place the stuffed pumpkin halves in a baking dish.
39. 39. Pour the remaining vegetable broth to the pumpkin in the baking dish.
40. 40. Cook the stuffed pumpkin in the oven for about 15 minutes.
41. 41. Sprinkle the remaining Parmesan over the pumpkin.
42. 42. Bake the pumpkin for another approx. 30 minutes in the oven.
43. 43. Bake the pumpkin until it is soft.

Nutrition per serving

• kcal: 511
• Protein: 20 g · Fett/Fat: 20 g · Carbs: 64 g