Filter
Reset
Sort ByRelevance
Erika Glasco
Stuffed pumpkin with rosemary rice and fried bacon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C and bring a pot of water with salt to the boil.
-
At the top of the pumpkin, cut a 8 cm lid.
-
Remove the kernels and threads from the pumpkin with a large spoon.
-
Rub the inside with some salt and put the pumpkin in the oven for ten minutes without a lid.
-
Chop the onion.
-
Chop the rosemary and chop the garlic.
-
Boil the rice according to the instructions for use and pour, let dry for one minute.
-
Slice the bacon very finely and fry for three to four minutes with the onion in a frying pan over high heat.
-
Then reduce the heat and fry the rosemary and garlic for a minute.
-
Turn off the heat and mix the rice through it.
-
Fill the warm pumpkin with the rice and put the lid on.
-
Bake for about thirty minutes in the oven, feel with a sharp knife or the outside is cooked.
-
Serve the pumpkin whole with a spoon.
-
Grate the cheese over the table and sprinkle with the oil.
-
35 minMain dishfresh green beans, garlic, traditional olive oil, fresh cod fillet, Cherry tomatoes, smoked bacon, tarly,casserole with cod and green beans
-
30 minMain dishsauerkraut natural, tap water, caraway seed, Apple syrup, fillet of hare of the butcher, unsalted butter, solid red wine, dried laurel leaves, juniper,hare fillet with sauerkraut
-
25 minMain dishceleriac, chilled potato seed potato, cut kale, Organic Gelderse smoked sausage, mild olive oil, semi-skimmed milk, mix for kale in pouch,kale-celeriac stalk with smoked sausage croutons
-
20 minMain dishturkey fillet, basil, parma ham, olive oil,turkey breast with parma ham and basil
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it