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Rice and Lentil Stuffed Butternut Pumpkin

Balance the decadence of Christmas with this healthy Rice and Lentil Stuffed Pumpkin recipe from Hazel & Cacao. Using the multigrain setting on the Panasonic SR-CN188 10-cup rice cooker ensures perfectly fluffy results every time!
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Author: Hazel & Cacao

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