Entire Roast Pumpkin with Brown Rice

Entire Roast Pumpkin with Brown Rice

https://www.wholesomebellies.com.au/

Entire Roast Pumpkin with Brown Rice So, I’m on a bit of pumpkin roll lately – with vegetables as pricey as they are right now – buying an entire pumpkin (at only 99c a kilo) means you can create loads of dishes and very cost effectively. And besides, who’s not obsessed with pumpkin.

What I love about this dish is just how beautifully it presents itself. It’s an absolute show stopper, tasty, easy to make and it will totally wow your friends and family.

Not to mentioned totally yummy.

I was at my sisters house for a family gather one day and as I walked into her home she had a spread of amazing food on her kitchen bench. My eyes immediately went to this incredible, massive pumpkin. So I totally can’t coin it as my idea 🙂

I thought it was so creative! And then when I tasted it was equally as impressed.

It goes a long way, feeding so many people and everyone (even the non-vegans) love this dish. I asked her what was in it, but like all home cooks, she rambled off a few ingredients and made it sound so effortless. So here is my version of the entire roast pumpkin dish my sister so generously shared with me.

The prep time can be a bit challenging – cutting an entire pumpkin in half takes strength. I’ll be honest – I did need some help from my hubbie and a a very big, sharp knife to cut this bad guy! But the rest was all me and super easy.

Prep time: 30 minutes Cook time: 40 minutes Total time: 40 minutes Serves: And entire army!

Ingredients • 1 entire pumpkin • 4 tablespoons olive oil 1 tablespoon lemon juices • 2 teaspoons salt • Cracked pepper to taste • 1 cup cooked brown rice • 1/2 cup cooked quinoa • Handful mint • 6 small radishes

• Handful fresh parsley • 1/4 roasted pine nuts • 1/2 teaspoon salt • 1/2 cup vegan fetta Method • Prepare the pumpkin by cutting it in half horizontally. Remove the seeds and th e flesh from the inside of the pumpkin (use the flesh for another dish - try my P umpkin cashew cream pasta sauce).

• Drizzle the pumpkin with 2 tablespoons olive oil, 1 1/2 teaspoons salt and cracked pepper. Bake in oven at 180 degrees for about 40 minutes or until cooked.

• Make your salad by combining the cooked rice and quinoa, radishes, and fresh herbs. Dress it with the lemon juice and two tablespoons olive oil and 1/2 teaspoon salt.

• When the pumpkin is ready, remove from oven and cut into pieces as you see in the image. Then add the rice salad to the centre where you have scooped out the seed seeds and flesh. Top with the vegan fetta.

Contact US Email fiona@wholesomebellies.com.au Phone - 0416 250 969

https://www.wholesomebellies.com.au/