Easy Stuffed Pumpkin Rice (A Stunning Vegan Centerpiece)— Shareable Party Bowl

Описание: 🥘 Rice-Stuffed Pumpkin (Korean Kabocha Hearty Rice) 🥘
by This Korean Cooks

Ingredients: 🛒
1 small kabocha pumpkin (about 2–2.5 lb / 900–1100g)
2 cups / 360g short-grain rice, rinsed
6–8 chestnuts, peeled
¼ cup / 40g soaked kidney beans
¼ cup / 40g soaked chickpeas
¼ cup / 40g white beans
¼ cup / 30g carrot, julienned
1 tsp / 5g salt
Water (for cooking rice)

Instructions: 👩‍🍳
1. Microwave pumpkin, cut lid, remove seeds.
2. Cover with foil, bake empty 30 min at 350–375°F / 175–190°C.
3. Cook rice with chestnuts, beans, carrots.
4. Stuff pumpkin with rice, cover, bake another 30 min.
5. Slice and serve.

Notes: 📝
🎃 Pumpkin prep: Microwaving 2–3 min softens skin, safer to cut.
🔪 Cutting tip: Sketch lid line first, cut carefully like carving.
🕒 Bake time: 30 min empty + 30 min stuffed. Adjust depending on pumpkin size and oven.
🌡️ Temperature: 350–375°F / 175–190°C.
🍚 Rice mix: Short-grain rice with peeled chestnuts, soaked kidney beans, soaked chickpeas, white beans, julienned carrots. Season lightly with salt.
🍲 Cooking method: Rice cooker is easiest; pot works too but needs more attention.
🥄 Serving tip: Pumpkin acts as bowl and side dish — no extra plates needed.
🌰 Customization: Swap in other nuts, beans, or dried fruit to make it yours.
⚡ Cooking method: I used a rice cooker, but you can also cook in a pot — slightly trickier, but works fine.
🎃Perfect for cozy weekends, family gatherings, or when you want a wellness-style comfort dish that still feels impressive.



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