Scented Rice In Baked Pumpkin Recipes

BAKED SAVORY RICE STUFFED PUMPKIN

Baked Savory Rice Stuffed Pumpkin image

Provided by jtrentc

Number Of Ingredients 14

Ingredients

1 3 pound pie pumpkin
1 tablespoon olive oil
2 teaspoons kosher salt
pinch of nutmeg
2 tablespoons unsalted butter
1 cup bacon (cut into 1 inch pieces)
1 shallot (diced)
5 sprigs fresh thyme
1/2 teaspoon red pepper flakes
1 cup arborio rice
1 cup unsalted chicken stock
1/4 cup cream
1/4 cup water
1 cup gruyere

Steps:

Heat the oven to 400 degrees.
Slice the top off of the pumpkin. Remove the seeds and any excess pulp.
Rub the interior of the pumpkin with 1 tablespoon of extra-virgin olive oil, 1 teaspoon kosher salt and a pinch or two of nutmeg. Set aside.
Place 1 tablespoon butter, bacon, shallot, thyme and red pepper flakes into a medium sized skillet. Sauté over medium heat for about 7 minutes, or until the bacon is cooked and the shallots softened.
Add the arborio rice and cook for 2-3 minutes. Stir frequently to prevent burning.
Increase the heat to medium-high. Add the chicken stock and simmer until the liquid is almost absorbed.
Remove from the heat. Pour the mixture into the pumpkin. Add the cream, water and gruyere. Stir well. Top with 1 tablespoon butter.
Place the pumpkin on a parchment lined rimmed baking sheet. Cook for 1 1/2 to 2 hours or until the rice is cooked all the way through.
Remove from the oven and spoon out the rice with the pumpkin.

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