Wild Rice Stuffed Pumpkin

Ingredients

2 (about 1 kg each) butternut pumpkins, halved, seeded
2 1/2 Tbs olive oil
1 leek, halved, sliced
3 garlic cloves, crushed
1 red capsicum, seeded, finely chopped
1 celery stick, finely chopped
2 Tbs thyme leaves
250 g packet microwave 7 Ancient Grains rice
1/2 cup (70 g) macadamias, toasted, chopped
1 shallot, finely chopped
1 orange, rind finely grated, juiced
1 cup (320 g) jellied cranberry sauce
1 cup (250mL) vegetable stock
3 tsp cornflour

Method

Preheat oven to 200 C. Line a baking tray with baking paper. Place pumpkin, cut-side up, on the lined tray. Drizzle with 2 teaspoons oil. Season. Bake for 1 hour or until just tender. Cool slightly. Carefully scoop out the flesh, leaving a 2 cm border. Finely chop flesh and transfer to a large heatproof bowl.

Heat half the remaining oil in a large frying pan over medium heat. Cook leek, stirring, for 3-4 minutes or until leek softens. Add garlic, capsicum, celery and thyme. Cook, stirring, for 3 minutes or until heated through. Stir in rice and macadamia. Transfer to the bowl with the pumpkin and toss to combine. Season.

Spoon macadamia mixture into the pumpkin halves. Bake for 15-20 minutes or until heated through.

Meanwhile, heat remaining oil in a saucepan over medium heat. Cook shallot or onion, stirring, for 3 minutes or until soft and just starting to brown. Add orange rind and orange juice and bring to the boil. Cook, stirring, for 2-3 minutes or until reduced by half. Add cranberry sauce and stock and whisk to combine. Bring to a simmer. Combine cornflour with 1 tablespoon cranberry mixture in a small bowl. Add to the saucepan and whisk to combine. Simmer for 3-5 minutes or until the gravy thickens.

Transfer the stuffed pumpkin to a serving platter. Serve with the gravy.

Credits: Coles

Photo Credits: Coles