Black Rice Stuffed Pumpkins
 
Prep time
Cook time
Total time
 
Serves: 8
INGREDIENTS:
  • 8 small pie pumpkins
  • 1 cup black rice
  • 2 cups vegetable broth
  • 1 small onion, chopped finely
  • 1 tablespoon olive oil
  • 1 can chickpeas, rinsed thoroughly
  • ½ cup sun dried tomatoes, chopped finely
  • ½ cup artichoke hearts, chopped finely
  • ½ cup kalamata olives, pitted and chopped finely
  • ¼ cup chives, sliced thinly
  • 2 tablespoons balsamic vinegar
  • Optional: 1 cup feta, crumbled
DIRECTIONS:
  1. Heat up the oil in a large pot on the stove over medium heat. Add in the onion and sautée until it softens and starts to brown, 5-7 minutes. Add in the rice and broth and turn the heat to high. Bring to a boil then reduce heat to low, place a lid on and leave to simmer for 30-35 minutes, until all the liquid is absorbed.
  2. Preheat oven to 400°. Cut off the tops of the pumpkins, ½ inch from the top and scoop out all the seeds and stringy pieces (a serrated grapefruit spoon works well). Set the pumpkins in a large baking dish.
  3. Once the rice is done stir in the chickpeas, sun dried tomatoes, artichokes, olives, chives, feta and vinegar. Spoon the mixture into the hollowed out pumpkins, packing it down tightly, put their stems back on and cover with a large sheet of aluminum foil. Bake in the oven for 20 minutes, remove the foil and bake for another 20 minutes.
Recipe by Love from the Land at https://www.lovefromtheland.com/black-rice-stuffed-pumpkins/