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Pumpkin filled with mushrooms
Pumpkin stuffed with mushrooms with a rice salad.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile cut the cap and the bottom of the pumpkin and remove the seeds and stringy inside with a spoon.
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Extend the pumpkin and leave 1 cm of flesh. Cut the removed flesh into cubes.
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Cook the pumpkin cubes for 6 minutes in water with salt. Drain.
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Puree the pumpkin with the hand blender.
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Chop the onion and finely chop the garlic. Cut the mushrooms into pieces.
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Heat the butter in a deep pan and fry the onion and garlic for 3 minutes. Add the mushrooms and thyme and cook for 4 minutes.
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Add the flour and let it cook in 2 min. Add the water and the bouillon tablet and bring to the boil while stirring.
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Add the pumpkin puree and let the ragout cook gently for 5 minutes. Season with pepper.
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Slice the parsley. Mix the nuts and parsley with the rice.
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Spoon the ragout in the pumpkin and serve with the nut rice. Yummy! .
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Nutrition
710Calories
Sodium23% DV560mg
Fat49% DV32g
Protein42% DV21g
Carbs27% DV80g
Fiber36% DV9g
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