Stuffed Moroccan Kūmara with Brown Rice, Pumpkin Seeds and Cranberries takes a normal kūmara and fancies it up, a lot!
Wash the skins and slice the kūmara half way down but not all the way to the bottom. Bake the kūmara on 180°C until cooked enough that you can gently pull them apart. Turn off the oven and return to keep warm.
In a frying pan, gently heat the oil and fry the moroccan seasoning until fragrant. Add the rice and pumpkin seeds and fry until warm. Stir the cranberries through and set aside.
Divide the rice mix between the 2 kūmara and pour the oil over both. Serve warm!
Ingredients
Directions
Wash the skins and slice the kūmara half way down but not all the way to the bottom. Bake the kūmara on 180°C until cooked enough that you can gently pull them apart. Turn off the oven and return to keep warm.
In a frying pan, gently heat the oil and fry the moroccan seasoning until fragrant. Add the rice and pumpkin seeds and fry until warm. Stir the cranberries through and set aside.
Divide the rice mix between the 2 kūmara and pour the oil over both. Serve warm!
