Ingredients
- 2 butternut pumpkins cut lengthways down the middle
- 1 brown onion diced
- 2 celery stalks diced
- 1 cup brown rice
- 1 cup black rice
- 1 cup quinoa
- 1 x 400g can lentils drained and rinsed
- 1 L water
- 3 tsp dried vegetable stock
- 1/2 tsp thyme
- 1/2 tsp sage
- 1/2 tsp Rosemary
- 1/2 tsp nutmeg
- Salt pepper to taste
- 1/2 cup pecans
- 1/2 cup dried cranberries
Instructions
- Cut pumpkins lengthways and scoop out seeds
- Drizzle with oil
- Roast for about an hour or until easily pierced with forks
- Rinse rice and quinoa then add all ingredients except the pecans and cranberries into the rice cooker
- Cook on multigrain setting
- Once cooked, mix in pecans and cranberries
- Once pumpkin is cooked, scoop out flesh leaving a 1cm margin
- Fill pumpkin with rice mixture and garnish with parsley to serve
- Reserve left over rice as side dish
