Ingredients
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One small pumpkin
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Black rice
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1 vegetable gel stock pot
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4 Carrotspeeled and diagonally sliced
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half red onionthinly sliced
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120 g butter beansor cannellini beans
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1 tbsp coriander leaveschopped
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Saltto taste
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white pepperto taste
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half of lemon Lemon Juice
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1 tbsp Olive Oil
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1 tsp sumac
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1 tsp cumin seeds
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Dressing:
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2 garlic cloves
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1/2 tbsp miso
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1/2 tbsp agave
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1 tbsp tahini
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4 tbsp Water
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Salt and pepperto taste
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Garnish:
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1 tsp pistachiostoasted
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1 tsp corianderfinely chopped
Directions
Happy Pumpkin Day! Black rice gives such a beautiful nutty texture to this dish along with the gorgeous roasted vegetables especially the delicious pumpkin and the miso garlic and tahini dressing…well it’s just so so gorgeous and creamy! You have to try it!
How to Make Black Rice & Vegetables Stuffed Pumpkin with a Miso Garlic Dressing:
- Pre-heat the oven to 180C and keep 2 baking trays ready. One lined and one not
- Slice the top of the pumpkin and keep aside. Hollow out the pumpkin, removing the seeds/ strings. Chop and keep the pulp aside.
- Wrap the pumpkin shell in foil, place in oven on the unlined baking tray for 40-50 mins or until cooked but still holding its shape.
- Toss the carrots and pumpkin pulp with olive oil,sumac,cumin, a little salt and pepper and then place in the oven on the lined baking tray with the garlic cloves and cook for 25 minutes or until the carrots are tender.
- Add the red onions 10 minutes into cooking the carrots.
- Make the black rice according to the packet along with the veg stock pot. Once cooked, mix with the cooked carrots, pumpkin, onions, beans, coriander and lemon juice. Season to taste
- Make the miso garlic dressing by combining the two roasted garlic cloves with the remaining ingredients in a food processor and season to taste.
- Add as much water as you need to get your desired consistency
- Add the rice and vegetable to the roasted pumpkin, drizzle with the miso-garlic dressing and garnish with pistachios and coriander
