Entire Roast Pumpkin with Brown Rice

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Entire Roast Pumpkin with Brown Rice
https//www.wholesomebellies.com.au/
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Entire Roast Pumpkin with Brown
RiceSo, Im on a bit of pumpkin roll lately
with vegetables as pricey as they are right now
buying an entire pumpkin (at only 99c a kilo)
means you can create loads of dishes and very
cost effectively. And besides, whos not
obsessed with pumpkin.What I love about this
dish is just how beautifully it presents itself.
Its an absolute show stopper, tasty, easy to
make and it will totally wow your friends and
family. Not to mentioned totally yummy.I was
at my sisters house for a family gather one day
and as I walked into her home she had a spread of
amazing food on her kitchen bench. My eyes
immediately went to this incredible, massive
pumpkin. So I totally cant coin it as my idea
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I thought it was so creative! And then when I
tasted it was equally as impressed. It goes a
long way, feeding so many people and everyone
(even the non-vegans) love this dish. I asked
her what was in it, but like all home cooks, she
rambled off a few ingredients and made it sound
so effortless. So here is my version of the
entire roast pumpkin dish my sister so generously
shared with me. The prep time can be a bit
challenging cutting an entire pumpkin in half
takes strength. Ill be honest I did need some
help from my hubbie and a a very big, sharp knife
to cut this bad guy! But the rest was all me and
super easy.Prep time 30 minutesCook time 40
minutesTotal time 40 minutesServes And entire
army!  
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• Ingredients
• 1 entire pumpkin
• 4 tablespoons olive oil1 tablespoon lemon
  juices
• 2 teaspoons salt
• Cracked pepper to taste
• 1 cup cooked brown rice
• 1/2 cup cooked quinoa
• Handful mint
• 6 small radishes

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• Handful fresh parsley
• 1/4 roasted pine nuts
• 1/2 teaspoon salt
• 1/2 cup vegan fetta
• Method
• Prepare the pumpkin by cutting it in half
  horizontally. Remove the seeds and the flesh from
  the inside of the pumpkin (use the flesh for
  another dish - try my Pumpkin cashew cream pasta
  sauce).
• Drizzle the pumpkin with 2 tablespoons olive oil,
  1 1/2 teaspoons salt and cracked pepper. Bake in
  oven at 180 degrees for about 40 minutes or until
  cooked.

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• Make your salad by combining the cooked rice and
  quinoa, radishes, and fresh herbs. Dress it with
  the lemon juice and two tablespoons olive oil and
  1/2 teaspoon salt.
• When the pumpkin is ready, remove from oven and
  cut into pieces as you see in the image. Then add
  the rice salad to the centre where you have
  scooped out the seed seeds and flesh. Top with
  the vegan fetta.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/