Stuffed Pumpkin recipe. Braevallich, Scotland. 1994.

Stuffed Pumpkin

I small pumpkin

2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves

1 tbsp chopped fresh sage

1 tbsp fresh thyme

1 tbsp ground tumeric

8oz long grain rice

2 large ripe tomatoes

1 pt vegetable stock

1 1/2 oz hazelnuts, toasted and chopped

seasoning

 

Preheat the oven to 180 C. Chop pumpkin flesh. Heat oil, fry onion,garlic, sage,thyme and tumeric for 5 mins. Add pumpkin, cook for 5 mins. Stir in the rice, fry for 1 min. Add tomatoes and stock. Bring to the boil then cook on low for 15 mins. Stir in the nuts.

Wrap mixture in foil and cook, in oven, for 30 mins. (inside pumpkin for 45 mins)

Serve with bread and salad.

 

 

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