Best Pumpkin And Cranberries With Rice Recipes

STUFFED PUMPKIN WITH MUSHROOM RICE AND CRANBERRIES

Stuffed pumpkin with mushroom rice and cranberries image

This stuffed pumpkin with mushroom rice and cranberries not only looks beautiful - it tastes delicious too! It makes a really gorgeous vegan centrepiece for a celebration meal.

Provided by Nickki Thompson

Time 1h20m

Number Of Ingredients 19

Ingredients

1 Medium Pumpkin - aoout 1kg in size
3 Tablespoons Olive Oil
1 Onion, peeled and finely diced
2 Cloves of Garlic, peeled and crushed
1 Cinnamon Stick
1/4 Teaspoon Freshly grated or ground nutmeg
1/2 Tsp Ground Allspice
Zest of one small Orange
1/2 Teaspoon Salt
Generous grinding of freshly ground black pepper
125G Mushrooms, roughly chopped
250G Wild or Long Grain Rice
About 1 Litre vegetable Stock
80G Dried Cranberries
50G chopped Pecan Nuts
Handful of freshly chopped Dill
Handful of freshly chopped Parsley
1/2 Tablespoon Olive Oil for drizzling over the top before roasting
Pomegranate seeds, to decorate (Optional)

Steps:

Preheat the oven to 200C/180Fan/Gas Mark 6/400F. Cut the top off your pumpkin and remove the seeds and stringy flesh from the inside. Don't throw the top of the pumpkin away.
Rub 2 tablespoons of olive oil all over the pumpkin inside and out. Season the pumpkin well and roast for about 30-45 minutes or until tender (including the lid).
In a large pan, gently fry the diced onion until soft, about 5 minutes. Add the crushed garlic, cinnamon stick, nutmeg, allspice, orange zest, mushrooms and salt and pepper. Stir in the rice, then pour in the hot stock. Place a lid on top, turn the heat to low and cook for about 10-15 minutes or until the rice has absorbed all the liquid and is soft and fluffy.
Remove the rice from the heat and stir in the chopped pecans, cranberries, dill and parsley. Taste the rice to see if you want to add more salt and pepper. Spoon the cooked rice into the roasted pumpkin, drizzle the top with 1/2 tablespoon of olive oil and bake for a further 15-20 minutes or until very hot.
Remove from the oven and scatter with pomegrate seeds, if using, before serving.

Nutrition Facts : Calories 276 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 508 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

FESTIVE RICE

Festive Rice image

My mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. We wound up with a sweet and spicy crowd-pleaser. -Lisa de Perio, Dallas, Texas

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2-1/4 cups water
1/4 cup butter, cubed
1 teaspoon salt
1 teaspoon white vinegar
1/2 teaspoon garlic powder
1 cup uncooked jasmine rice
1/4 cup salted pumpkin seeds or pepitas
2 teaspoons brown sugar
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup crumbled feta cheese
1/4 cup chopped fresh mint
1/4 cup dried cranberries

Steps:

Preheat oven to 325°. In a small saucepan, bring first 5 ingredients to a boil. Remove from heat. Pour over rice in a greased 8-in. square baking dish. Bake, covered, until all liquid is absorbed, 30-35 minutes., Meanwhile, in a small nonstick skillet over medium-high heat, cook pumpkin seeds, brown sugar and cayenne pepper, stirring constantly until sugar melts and cayenne coats pumpkin seeds, 4-5 minutes. Remove from heat; transfer to a plate, spreading out seeds to cool., Sprinkle cooked rice with feta, mint, cranberries and spiced pumpkin seeds.

Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.