This mouth-watering recipe combines roasted pumpkin with a mushroom and rice filling that features a delicate balance of herbs and spices. Supercharged with deliciously nutrient-dense Goji Berries and Mushroom Superblend it provides your answer to the perfect Halloween vegan dish!
Ingredients
- 1 medium-sized pumpkin (1kg)
- 250g basmati rice
- 125g mushrooms
- 1 onion
- 2 cloves of garlic, minced
- 3 tbsp olive oil
- 3 tbsp orange zest
- 50g chopped pecan nuts
- 1 litre vegetable stock
- 50g goji berries
- 2 tsp (10g) Mushroom Superblend
- ½ tsp of salt
- 1 tsp Pepper
- Handful fresh parsley and dill
- 1 cinnamon stick
- ¼ tsp nutmeg
Method
- Preheat the oven to 200C
- Slice the top and remove insides of the pumpkin (set top aside for later)
- Rub olive oil all over the pumpkin (inside and out) and season generously with salt and pepper
- Bake pumpkin and its top for 30-40 minutes, or until tender at 200C
- In a large pot add finely chopped onion and fry in olive oil until translucent
- Add crushed garlic, chopped mushrooms, spices, orange zest, and Mushroom Superblend to the pot
- Continue to fry until mushrooms turn golden
- Stir in rice and pour in hot vegetable stock to the pot
- Place a lid on the pot and reduce heat to a simmer for around 15 minutes until the liquid has been absorbed
- Remove from heat, fluff up the rice, and stir in goji berries, pecan nuts and fresh herbs
- Check the taste and season accordingly before filling your pumpkin with the mix
Made using
Goji Berries - 125g Pouch
£7.00
-
