Oriental-filled Oven Hokkaido
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin (se) (Hokkaido)
- 5 tablespoon olive oil
- 100 g basmati
- 120 g onion (s)
- 200 g carrot (s)
- 200 g red pepper (s)
- 1 glass chickpeas, approx. 200 g drained weight
- 1 teaspoon, heaped coriander
- 1 teaspoon, heaped cumin
- 1 chilli pepper (s), dried
- 100 g raisins
- 100 g cashew nuts, roasted and salted
- 500 g natural yourt
- 1 bunch coriander greens
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees (convection 180 °).
- Wash the Hokkaido, cut off the lid and scrape out the core tissue and seeds with a spoon. Place the pumpkin on a baking tray lined with baking paper, brush the inside and outside with 2 tablespoons of oil, season with plenty of salt on the inside and bake in the oven for about 45 minutes until it is soft and browned on the outside.
- In the meantime, bring the rice to the boil in 200 ml of salted water and let it soak for about 15 minutes in a closed saucepan on a switched off stove.
- Peel and dice the onions. Peel and roughly grate the carrots. Wash and clean the peppers, remove the core and cut into pieces approx. 1 cm in size. Drain the chickpeas in a colander and drain. Finely grind coriander, cumin and chili peppers in a mortar.
- Heat the remaining oil in a large pan. Sweat the onion in it until translucent, add the spices and fry for about 2 minutes. Add the carrots and peppers, lightly salt and fry for 5 minutes over a medium heat. Mix in the raisins, chickpeas and rice and fry for another 4 minutes. Mix in cashew nuts and season the filling with salt.
- Take the Hokkaido out of the oven and fill it with the rice mixture. Put the rest of the filling in a small baking dish and place on the baking sheet. Bake everything for about 15 minutes.
- In the meantime, rinse the coriander green with cold water, shake it dry and pluck the leaves off.
- Take the pumpkin out of the oven and sprinkle with the remaining filling, yogurt and the coriander leaves.
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