Pumpkin stuffed with ground beef, rice and vegetables Ingredients: 1 tablespoon of - olive oil - 0.5 - onion - 1 glass of - rice - 4 teaspoons of - salt - 30 g of - grated cheese - 1- pumpkin - 200 g of - ground beef - 2 cloves of - garlic - 120 g of - button mushrooms or peas.
Utensils： 1 Top 5 of the best colanders €16.90- 1 knife knives- 1 saucepan pots and pans- 1 Mixer 1 Set 3 frying pans best frying pans- 1 salad bowl 1 Wooden spoon 1 Grater graters- 1 Oven ovens- 1 pitter
Total time:
1h20
Preparation:
20 min-
Cooking:
1 hour
Phase 1
Cut one end of the pumpkin and empty the inside of the seeds and filaments.
Phase 2
Line the inside of the pumpkin with 2 teaspoons of salt then let it rest, opening side down, so that it drains.
Phase 3
In a saucepan, pour the glass of rice and a glass and a half of water and cook over medium heat. The rice should be cooked (but firm) when it has absorbed all the water. Reserve the cooked rice.
Phase 4
Chop the half onion and the garlic and cut the mushrooms into quarters OR wash the peas.
Phase 5
Heat a tablespoon of olive oil and fry the onion over medium heat until browned. Then add the minced meat and garlic.
Phase 6
Salt and pepper generously (the unseasoned rice will be added to the mixture later so don't hesitate).
Phase 7
When the meat is almost cooked, add the vegetables to the panumes and thus finish cooking.
Phase 8
Mix the contents of the pan with the cooked rice and stuff the pumpkin with this mixture.
Phase 9
Sprinkle the top of the pumpkin with grated cheese and pass an oiled cloth over the outside of the pumpkin to give it a nice color when cooking.
Phase 10
Bake for 1 hour (allow 10-15 min more if the pumpkin is large) at 180°C (thermostat 6).
Utensils： 1 Top 5 of the best colanders €16.90- 1 knife knives- 1 saucepan pots and pans- 1 Mixer 1 Set 3 frying pans best frying pans- 1 salad bowl 1 Wooden spoon 1 Grater graters- 1 Oven ovens- 1 pitter
Total time:
1h20
Preparation:
20 min-
Cooking:
1 hour
Phase 1
Cut one end of the pumpkin and empty the inside of the seeds and filaments.
Phase 2
Line the inside of the pumpkin with 2 teaspoons of salt then let it rest, opening side down, so that it drains.
Phase 3
In a saucepan, pour the glass of rice and a glass and a half of water and cook over medium heat. The rice should be cooked (but firm) when it has absorbed all the water. Reserve the cooked rice.
Phase 4
Chop the half onion and the garlic and cut the mushrooms into quarters OR wash the peas.
Phase 5
Heat a tablespoon of olive oil and fry the onion over medium heat until browned. Then add the minced meat and garlic.
Phase 6
Salt and pepper generously (the unseasoned rice will be added to the mixture later so don't hesitate).
Phase 7
When the meat is almost cooked, add the vegetables to the panumes and thus finish cooking.
Phase 8
Mix the contents of the pan with the cooked rice and stuff the pumpkin with this mixture.
Phase 9
Sprinkle the top of the pumpkin with grated cheese and pass an oiled cloth over the outside of the pumpkin to give it a nice color when cooking.
Phase 10
Bake for 1 hour (allow 10-15 min more if the pumpkin is large) at 180°C (thermostat 6).