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 Lean Pumpkin with Rice and dried Fruits Recipe
A delicious breakfast or dinner recipe for fasting, vegetarians and vegans. Sweet, aromatic steamed rice with honey, apples, dried fruits and nuts, cooked in a pumpkin pot.
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Belorusian Cuisine
Keyword Medium
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Belorusian Cuisine
Keyword Medium
Servings
Ingredients
Instructions
  1. The exact number of products for this recipe can not be specified, it depends on the size of the pumpkin and your preferences. Dried fruits and nuts for filling will suit any that are in your kitchen and what you like. Cook the rice until it is half cooked. Add raisins, dates cut into pieces, toasted almonds and cashews, and apple cut into pieces.
    The exact number of products for this recipe can not be specified, it depends on the size of the pumpkin and your preferences. Dried fruits and nuts for filling will suit any that are in your kitchen and what you like. Cook the rice until it is half cooked. Add raisins, dates cut into pieces, toasted almonds and cashews, and apple cut into pieces.
  2. Add the zest of an orange or lemon, cinnamon and a couple of spoons of honey. Mix well. Cut off the top of the pumpkin, remove the seeds. Lubricate the inside with honey. Fill with the filling, cover with the cut top. Wrap tightly in foil and place in the oven for about 1 hour, until the pumpkin is soft. The time depends on the size of the pumpkin. It is better to bake in a mold or pan, as a lot of juice is formed, which can leak out. This juice is then delicious to pour over the filling.
    Add the zest of an orange or lemon, cinnamon and a couple of spoons of honey. Mix well. Cut off the top of the pumpkin, remove the seeds. Lubricate the inside with honey. Fill with the filling, cover with the cut top. Wrap tightly in foil and place in the oven for about 1 hour, until the pumpkin is soft. The time depends on the size of the pumpkin. It is better to bake in a mold or pan, as a lot of juice is formed, which can leak out. This juice is then delicious to pour over the filling.
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