Richly filled
Ingredients
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4 small pumpkins
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100 grams brown rice
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1 onion
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½ green cabbage
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50 grams of unsalted pistachios
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75 grams of walnuts
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2 tablespoons blue raisins
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½ tablespoon rosemary
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3 tablespoons olive oil
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1 can of black beans
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½ teaspoon cinnamon
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50 grams cottage cheese
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2 teaspoons mustard
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2 tablespoons vinegar
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2 spring onions
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baking paper
Preparation
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Wash the pumpkins and cut off a cap. Hollow out the pumpkins with a sharp knife and spoon. Leave a border of at least 1 cm. Cut the flesh into small cubes.
- Place the pumpkins upside down on the baking tray and bake in the hot oven for 15 minutes. Add the caps and bake the pumpkins for another 5 minutes.
- Cook the rice according to the instructions on the package.
- Peel the onion and cut it small.
- Clean the cabbage, remove thick veins and cut the cabbage into thin strips.
- Roughly chop the nuts.
- Wash the raisins. Roughly chop the rosemary.
- Heat 1 tablespoon of oil and fry the onion until translucent. Add the pumpkin cubes and raisins and braise the pumpkin.
- Rinse the black beans in a sieve under the tap and let them drain.
- Mix 2 spoons of cabbage, black beans, onion mixture, cinnamon and rosemary into the rice. Let it cool slightly and mix in the cottage cheese and some pepper.
- Fill the pumpkins with the mixture and place the caps on top. Place the pumpkins in the hot oven for another 15-20 minutes to heat and turn light brown.
- Let the leftover rice cool.
- Make a dressing from the rest of the oil, mustard and vinegar.
- Clean the spring onions and cut them into rings. Mix the remaining rice with the green cabbage, spring onions and dressing.
- Place the pumpkins on plates and serve with the salad.
Number of persons
4
Duration
30+ minutes
Sources):
| Energy |
540 kcal |
|---|---|
| Egg white |
20 grams |
| Carbohydrates |
45 grams |
| Fat |
30 grams |
| Saturated fat |
4 grams |
| Fiber |
15 grams |
| Salty |
0 grams |
