Baked pumpkin with rice in the oven. Oven-baked stuffed pumpkin with meat and rice
How to cook baked pumpkin with rice
With the onset of autumn, the diet is replenished with another useful vegetable - pumpkin. Dishes with it help to increase immunity, relieve depression and have a positive effect on vision. Along with the standard milk pumpkin porridge you can please loved ones with an innovation. Baked pumpkin with rice will pleasantly surprise you not only with its unusual performance, but also with its rich taste. The recipe is so simple that it will go into the piggy bank of the best.
Oven baked pumpkin recipe with rice
Oven baked pumpkin with rice turns out to be especially tasty and creamy. Rice in this design acquires a crumbly structure and a sweetish aftertaste. However, this does not spoil the overall impression, but only adds piquancy.
Source: Depositphotos
Baked pumpkin with rice - an original and delicious dish
Product set:
- 1 medium pumpkin;
- 200 g of rice;
- 500-550 ml of milk or cream;
- 20 g of honey;
- 30-40 g butter;
- 200 g of dried fruits;
- 2 fresh apples;
- salt tastes.
Individual selection of dried fruits - dried apricots, raisins, prunes. You can add nuts.
Step by step cooking:
- From the washed pumpkin, cut off the top with a sharp, funnel-shaped knife. Remove the seeds from the inside.
- Rinse the rice in several waters, boil with boiling water and leave for 5-10 minutes. This will help remove the gluten and the porridge will be crumbly.
- Wash dried fruits. Cut the apples into cubes.
- Mix the rice with all the ingredients in a separate bowl, add honey.
- Divide the oil into 2 parts, put one on the bottom of the pumpkin. Fill a third of the volume with the finished rice-fruit mass, as it will swell during the stewing process. A second piece of butter will go on top.
- Pour in milk or cream. It is permissible to replace it with water, then the calorie content in the finished state will decrease, but the taste will change.
- Cover the vegetable with the cover you removed earlier. Wrap in foil and place in an oven preheated to 200 ° C. Bake for 50 to 80 minutes.
Do not remove the foil immediately. Allow the food to cool slightly for better results.
Rice porridge baked in pumpkin is suitable for breakfast, dinner or lunch. Prepare for festive table that will be a worthy decoration and surprise for the guests. Cut the vegetable into segments before use, it is more convenient to serve this way. Decorate with whipped cream, walnuts or almonds. Pumpkin sweetness can be diluted with sourness in the form of cranberry or any berry fruit drink. Combines with fresh rolls, muffins and other sweet pastries... Bon Appetit!
Pumpkin is a grateful product: it “looks” equally great both in savory and dessert versions. I propose to talk about the latter in more detail.
Luxurious pumpkin pulp, the juice of which is soaked in rice, a sea of dried fruits, a delicate creamy aftertaste, a delicate aroma of spices - and this is enough to immediately run to the kitchen.
If you remember the incredible usefulness of pumpkin, then you can completely eat only this dish.
So, stuffed pumpkin baked in the oven is a dessert option.
Ingredients
- 1 small pumpkin, preferably of the correct round shape;
- about 1 glass of rice;
- 100 g butter;
- 100 g raisins;
- 100 g of prunes;
- 100 g dried apricots;
- 100 g of sugar if desired (if the pumpkin is not very sweet, I highly recommend it);
- 1/2 tsp cinnamon;
- 1 tsp lemon peel;
- a pinch of salt.
Preparation
Step 1. Prepare the pumpkin.
Wash the pumpkin, dry it with paper towels.
Carefully cut off the top-cap. With a spoon (a large spoon, knife, fork, hand - the more convenient) we take out the insides - seeds and fibers (by the way, it's great to sprinkle them with salt right there and then roast them well in the oven: a treat - don't come off!).
The first stage, we will assume, is completed, we pass to the second.
Step 2. Prepare the filling.
Rice boil until half cooked, do not forget to salt when cooking. If you put raw rice into the pumpkin, it may simply not "reach" the desired degree of cooked. If you use ready-made cereals, it will creep and turn into a homogeneous mass.
Prunes wash, cut into strips, removing the bone if necessary.
Raisin rinse, fold it back onto a sieve to remove excess moisture.
With dried apricots we carry out the same manipulations - mine, grind. By and large, you can leave dried fruits whole - if you are a lover of brutal naturalness, do so, I prefer uniformity and diminutiveness.
Mix the rice, boiled until half cooked, raisins, chopped prunes, pieces of dried apricots, zest , cinnamon and sugar .
Cut the butter into small pieces and add to the filling. Of course, it will not melt at this stage, but we do not need it yet.
Steps 3 and 4. Stuff the pumpkin and bake it in the oven
We fill the empty pumpkin with the resulting minced meat. Cover with a cut lid ("hat") and put in an oven preheated to 200 degrees for about an hour. We check the readiness of the dish by tasting the pulp of pumpkin stuffed in the oven at the crust: it should be almost puree, however, it is good to keep its shape.
We serve dessert immediately. Optimally - with sour cream or cream. Nice pumpkin goes well with melted honey butter, apricot jam.
In addition, stuffed pumpkin is good even when cooled down - a great reason to have a light afternoon snack, accompanied by a glass of milk or a cup of cappuccino.
If you are a fan of experiments, try adding a handful of chopped nuts to the minced meat (if you fry it beforehand, it will be a complete delight), a little poppy (by the way, it would also be nice to dry it in a pan), sweet homemade cream (and fatter, fatter - now you don't care about your waist , more importantly - the taste), pieces of apple or pear (oh, what juiciness they give to rice!), dogwood or lingonberry (light sourness is great), cherry plum or sliced plum (fruity note - wonderful). Some of the rice can be replaced with millet or bulgur, instead of cinnamon, take vanillin and play with additional spices - you may like the combination of pumpkin with cloves, cardamom, ginger.
Ingredients
Pumpkin with rice and raisins very light and useful option breakfast. In the winter season, when the human body is deficient in vitamins and minerals, it is recommended to eat pumpkin dishes. Pumpkin is a unique vegetable that contains a lot of minerals, vitamins, organic acids, pectin and fiber.
So, let's start preparing our dish. Cut the pumpkin, peel and remove the seeds and cut into slices. We wash the raisins with running water and be sure to scald them with boiling water (in order to prevent intestinal infections). Rice is thoroughly washed with running water.
Pumpkin with rice and raisins
In a pan with preheated sunflower oil lay out and fry the pumpkin first, then the raisins. Add a glass of rice and fill it with one and a half glasses of water. Close the lid tightly and simmer until tender, which takes about 12-15 minutes. A few minutes before the end of cooking, add sugar and salt to taste.
T pumpkin with rice and raisins ready - can be served.
Pumpkin with rice and raisins
V ready meal, just before serving, add a teaspoon of honey and a little oil.
Attention! When heated above 40-45 degrees, honey loses its useful qualities therefore it should not be added while cooking.
Marginal notes:
Pumpkin very healthy vegetable... It is included in the diet for both prophylactic and therapeutic purposes.
Video Pumpkin with rice and raisins
An excellent video recipe that will help you better understand the process of preparing this delicious, satisfying and healthy dish.
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Rice porridge with pumpkin, cooked in the oven according to this recipe, turns out to be not only tasty, but also healthy. This porridge can be safely eaten by both children and adults. For this dish, it is better to take pumpkin of sweet varieties, then you do not need to add a lot of sugar. Pumpkin cubes are very soft and tender, if you lightly touch them with a fork - they immediately turn into puree. Our family loves it when whole pieces of pumpkin are on a plate. Try it! Preparing porridge is very simple, and the result is great.
Ingredients
To cook rice porridge with pumpkin in the oven, you will need:
pumpkin - 600 g;
rice - 150 g;
sugar - 100 g;
milk - 400 ml.
Cooking steps
Peel and seed the pumpkin. Cut the dense pitted pulp into equal cubes (about 2x2 cm in size).
Place the pumpkin cubes in a cast iron or heavy pan. You can also use a ceramic oven dish.
Any kind of rice will do. I always use long and parboiled rice. Rice should be rinsed and poured into a pot with pumpkin.
Stir so that there is no sugar or rice on top. Close the lid and send rice porridge with pumpkin in an oven preheated to 160 degrees for 45-50 minutes.
The rice will cook during this time, but remain crumbly, and the pumpkin will become tender, juicy and soft.
Aromatic, delicious rice porridge with pumpkin, cooked in the oven, put on plates and serve.
Bon Appetit!
Pumpkin stuffed with rice and dried fruits baked in the oven is delicious, bright diet dish, which is called "Khapama" in Armenia. Without Armenian ghapama holidays and large family feasts are not complete. It is customary to serve stuffed pumpkin at a wedding: the dish is served symbolically, wishing the newlyweds prosperity, a life as sweet as honey, and bright fiery love, like the color of the pumpkin itself.
In traditional hapama, you can add various available dried fruits, as well as fresh fruits and berries: cherry plum, apple pieces, quince. The dish can be prepared not only in a sweet, dessert version, but also in a salty, snack, adding salt instead of honey or sugar, and instead of dried fruits, pieces of meat, spices and onions.
Recipe Information
Cuisine: Armenian.
Cooking method: baking in the oven.
Total cooking time: 2 h 30 min.
Servings Per Container: 2.
Ingredients:
- rice (mix of basmati and wild) - 70 g
- pumpkin (whole) - 400 - 500 g
- honey (or sugar) - 3 tbsp. l.
- dried apricots - 10 - 15 pieces
- raisins - 2 tbsp. l.
- cinnamon, cloves - optional
- cream (33%) - 100 ml.
Preparation
Mixture wild rice and boil the basmati in water until tender (about 30 minutes)
Cut off the cap from the pumpkin. Do not throw away as it will serve as a lid during baking.
Use a spoon to remove the seeds from the pumpkin and scrape off the pumpkin flesh from the walls. Cut the pulp into cubes. The wall thickness of the pumpkin should remain 2.5 - 3 cm.
Wash dried apricots, cut into cubes.
Add raisins to dried apricots and pumpkin.
Add any sweetener to taste. It can be any fruit syrup, honey, jam, or sugar.
Pour in the cooked rice. Add spices as desired. To mix everything.
Transfer the filling into the cavity of the pumpkin.
Pour cream over. Pry the filling with a spoon so that the cream reaches the bottom freely.
Cover the pumpkin with a “hat”, wrap it in foil and put in the oven for 1.5 - 2 hours. Bake at 180 degrees.
Cool the pumpkin, unfold.
Gently remove the pulp from the walls with a spoon, combining with sweet rice.
Only the pumpkin skin should remain.
Arrange the pulp with filling on plates. Drizzle with cream when serving. If you wish, supplement the dish with almonds, chopped or whole nuts - walnuts, hazel, pine nuts or any others.
Note to the hostess:
- Instead of raisins and dried apricots, you can add other dried fruits to the pumpkin: prunes, pieces of figs, dried cherries or cranberries. Rice can also be combined with pieces of apples or quince, add ground cinnamon as a spice.
- The cream in the dish can be replaced with ghee.
Pumpkin stuffed with rice and dried fruits baked in the oven is a tasty, bright dietary dish, which is called "Khapama" in Armenia. Holidays and large family feasts cannot do without Armenian ghapama. It is customary to serve stuffed pumpkin at a wedding: the dish is served symbolically, wishing the newlyweds prosperity, a life as sweet as honey, and bright fiery ...
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