Filter
Reset
Sort ByRelevance
Imagination_co
Pumpkin filled with indian rice
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Cut the tomatoes into cubes.
-
Finely chop the garlic and the red pepper.
-
Grate the ginger root and make the broccoli florets extra small.
-
Heat some tablespoons of oil in a frying pan and fry the onion, garlic, red pepper, ginger root and curry powder until it smells nice.
-
Scoop the rice through and cook until the grains shine.
-
Stir in the tomatoes and broccoli and add a fourth stock.
-
Let this boil for 5 minutes.
-
Meanwhile, halve the pumpkin and scoop out the kernels and threads.
-
Rub the outside of the pumpkin halves with oil and place them in a low ovenproof dish.
-
Spoon the rice mixture with moisture into the cavities of the pumpkin halves.
-
Pour the remaining stock at the bottom of the dish.
-
Fry the pumpkin in the oven for 30-40 minutes.
-
Tasty with a fresh cucumber salad.
-
40 minMain dishcrumbly potatoes, carrots, fish crusts, fresh dill, creme fraiche, butter, sugar, olive oil,fish balls with puree and carrots
-
25 minMain dishlemon, fresh parsley, fresh oregano, dried oregano, capers, garlic, olive oil, tuna, bread crumb,Tuna from the oven
-
20 minMain dishfrozen leaf spinach à la crème, garlic, fresh parsley, fresh tagliatelle, smoked salmon pieces, free range egg,pasta with spinach, salmon and egg
-
30 minSide dishMussels, root, celery, onion, leeks, coarsely ground pepper, Zeeland beer,the best of zealand: mussels
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it