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How to make Cranberry and pistachio stuffed pumpkin

Yield = 8
Prep time: 0:30
Cook time: 2:00
Total time: 2:30

Ingredients

  • 230g (1 1/3 cups) Sunrice Mountain Blend rice
  • 1 tablespoon extra virgin olive oil, plus 2 tsp, extra
  • 1 large red onion, finely chopped
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1 large red apple, cored
  • 1 large red apple, cored, coarsely grated
  • 400g can brown lentils, rinsed and drained
  • 50g (1/3 cup) pistachios, coarsely chopped
  • 75g (1/2 cup) sweetened dried cranberries
  • 1/4 cup fresh continental parsley, chopped
  • 1 (about 3-3.5kg) whole Kent pumpkin
  • 2 bunches watercress, leaves picked
  • 6 radishes, trimmed, thinly sliced
  • 2 tablespoons balsamic vinegar

Method

  • Step 1 Cook the rice in a large saucepan of boiling water following packet directions or until tender. Drain. Set aside to cool.
  • Step 2 Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the garlic. Cook, stirring, for 1 minute. Add the grated apple. Cook, stirring for 2 minutes. Add the onion mixture, lentils, pistachio, cranberries and parsley to the rice. Stir to combine.
  • Step 3 Preheat oven to 200C/180C fan forced. Cut off the top of pumpkin, leaving a 4cm border. Reserve the lid. Discard seeds and membrane.
  • Step 4 Spoon the rice mixture into pumpkin cavity. Replace the lid. Spray a double layer of foil with olive oil. Wrap pumpkin in foil to enclose. Place on a baking tray. Roast for 1 hour 30 minutes. Peel foil from top of pumpkin. Roast for 20 minutes or until pumpkin is tender.
  • Step 5 Meanwhile, thinly slice the remaining apple. Combine the apple, watercress and radish in a bowl. Drizzle with the extra oil and vinegar.
  • Step 6 Serve the pumpkin with the watercress salad.