Recipe from Autumn 2015 issue of True Natural Health
Preparation time 35 minutes, cooking time approx. 60 minutes
250g wild rice or any rice mix
1 tbsp butter
2 leeks, sliced
2 zucchinis, cubed
¼ cup currants
4 carnival squash pumpkins
¼ cup parmesan cheese
4 small slices of brie
Himalayan salt and pepper to season
Pre-heat your oven to 200ºC. Begin by cooking the wild rice. I use a rice cooker which takes about 10 minutes. In saucepan on medium heat, sweat the leeks in the butter for 5 minutes, then add the zucchini. Fry for another 8 minutes until leeks and zucchini have lightly browned. Season with salt and pepper and turn off heat. Once the rice is ready, add it to the leeks and zucchini, along with the currants and mix.
Cut tops off pumpkins and remove the seeds with spoon. Fill the pumpkins halfway with the wild rice filling, add the slice of brie, then fill with more filling and finish by sprinkling parmesan cheese on top. Place tops of pumpkins back on, then bake in oven-proof dish for 1 hour. Take out of oven, place a sheet of baking paper on top of pumpkins and place back in oven for 30 minutes. Your pumpkins are ready when you pierce with fork and flesh is very soft. This will enable you to eat the skin as well as the flesh.