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– 1 medium-sized pumpkin
– 1 cup black rice
– 2 cups vegetable broth or water
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 tomato, diced
– 1/2 cup corn kernels (fresh or frozen)
– 1/2 cup cooked black beans
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh cilantro or parsley for garnish (optional)
:
1. Preheat your oven to 375°F (190°C).
2. Wash the pumpkin thoroughly and cut off the top. Scoop out the seeds and any stringy bits from the inside using a spoon. Set aside.
3. Rinse the black rice under cold water until the water runs clear.
4. In a medium saucepan, bring the vegetable broth or water to a boil. Add the black rice, reduce heat to low, cover, and simmer for about 30-40 minutes, or until the rice is cooked and tender.
5. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
6. Add the diced bell pepper and cook for another 2-3 minutes until it starts to soften.
7. Stir in the diced tomato, corn kernels, cooked black beans, ground cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
8. Once the black rice is cooked, add it to the skillet with the vegetable mixture. Stir well to combine.
9. Stuff the pumpkin with the black rice and vegetable mixture, packing it tightly. Place the pumpkin lid back on top.
10. Place the stuffed pumpkin on a baking tray lined with parchment paper. Bake in the preheated oven for 60-75 minutes, or until the pumpkin is tender when pierced with a fork.
11. Once cooked, remove the pumpkin from the oven and let it cool for a few minutes before serving.
12. Garnish with fresh cilantro or parsley if desired, and serve the stuffed pumpkin hot, slicing it into wedges.
Enjoy your delicious and wholesome Pumpkin Stuffed with Black Rice!