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
Oriental-filled Oven Hokkaido
Oriental-filled Oven Hokkaido

Instructions

  1. Preheat the oven to 200 degrees (convection 180 °).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In the meantime, rinse the coriander green with cold water, shake it dry and pluck the leaves off.
  8. Take the pumpkin out of the oven and sprinkle with the remaining filling, yogurt and the coriander leaves.

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