Stuffed butternut pumpkin with black rice and yoghurt dip

Name: Stuffed butternut pumpkin with black rice and yoghurt dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g black rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Chili Flakes; 1 Butternut pumpkin (approx. 1.1 kg); 4 TABLESPOONS Olive oil; 150 g frozen broad beans; 2 rod/s Celery; 3 TABLESPOONS Pine nuts; 4 Stem/s flat leaf parsley; 50 g dried cherries; 250 g Greek cream yoghurt; 1 TABLESPOON Lemon juice

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

What we love about black rice? It not only contains a lot of iron and protein, but also has a very special nutty aroma. We taste this sensationally with dried cherries and celery.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g black rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Chili Flakes
1 Butternut pumpkin (approx. 1.1 kg)
4 TABLESPOONS Olive oil
150 g frozen broad beans
2 rod/s Celery
3 TABLESPOONS Pine nuts
4 Stem/s flat leaf parsley
50 g dried cherries
250 g Greek cream yoghurt
1 TABLESPOON Lemon juice

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Cook rice in approx. 400 ml boiling salted water according to package instructions. Wash pumpkin, quarter, peel and remove seeds. Sprinkle pumpkin quarters with 2 tbsp. oil, season with salt and pepper and cook in a hot oven for 30-40 minutes until soft.
2
Scald the frozen beans with boiling water and let it stand for about 2 minutes. Drain, rinse and press the seeds out of the skin. Roast the pine nuts in a pan without fat and take them out. Clean and wash the celery and cut into thin slices. Wash parsley, shake dry and chop leaves finely. Cherries g
3
Drain the rice. Heat 2 tablespoons of oil in a frying pan. Sauté the celery for 3-4 minutes. Add beans, cherries and rice and fry for another 3-4 minutes. Mix yoghurt and lemon juice. Season with salt, pepper, sugar and chili flakes. Stir pine nuts and parsley into the rice. Take the pumpkin out of the oven. Spread the rice mixture over the pumpkin quarters. Serve with the dip.