Rice, Raisin and Almond Stuffed Miniature Pumpkins RecipeOrigin: America Period: Traditional |
Ingredients
4 miniature pumpkins 
Rice, Raisin and Almond Stuffed Miniature Pumpkins Preparation:Method:Place the whole pumpkins in a roasting dish, add a 3cm depth of boiling water then place in an oven and bake at 170°C for about 40 minutes, or until the pumpkin is soft enough for a knife to penetrate easily. Allow to cool until your can handle them easily then cut through the tops of the pumpkins to form a lid. Scoop out and discard the seeds and stringy fibres then remove as much of the flesh as you can (be careful to keep the skin of the pumpkin intact). Coarsely chop the pumpkin flesh and set aside. In the meantime add the raisins to a pan, cover with a little water and bring to a boil. Take off the heat, cover and leave aside to plum up. Now melt your butter in a pan and use to fry the onions for about 6 minutes, or until soft. Stir-in the pumpkin, rice, almonds then season with the cinnamon and black pepper. Drain the raisins and add to the mixture. Add the beaten egg and mix well then use this mixture to fill the hollowed pumpkins (don't worry if there's too much filling, allow it to emerge slightly above the top of the pumpkin. Top each with the lid then return to the oven and bake for about 40 minutes. Serve hot. |
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