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PUMPKIN BASKET PILAF
Large pumpkin 1 Kabocha pumpkin 1/4 Ham sliced 5 White rice 1 1/2 cup Onions finely chopped 1 Vegetable soup powder 2 tbsp Hot Water 1 1/2 cup Salt and pepper Canola oil |
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1. Bake the orange pumpkin and Kabocha. Wet the pumpkins and place them on the oven tray with 1 inch worth water in 380 F oven about 1 hour.
2. Let them cool.
3. Slice open the orange pumpkin. Take out the seeds and strings with a spoon and clean inside. Clean and keep the lid, too. Set aside.
4. Cut Kabocha in half and remove the seeds and strings with a spoon. Keep or not keep the green skin according to your likes. Cut into small pieces.
5. Cut the ham into small rectangles. Set aside.
6. Finely chop the onions.
7. Warm the frying pan with canola oil. Saute the chopped onions until opaque and tender.
8. Add white rice and saute until it becomes opaque in color.
9. Add ham and kabocha to the rice.
10. Add Hot water and soup powder. Sprinkle salt and pepper.
11. Stir and cover the frying pan in low-middle heat about 15 minutes.
12. Keeping the cover, remove the frying pan from the heat and leave it about 10 minutes.
13. Stuff the orange pumpkin with the pilaf.
2. Let them cool.
3. Slice open the orange pumpkin. Take out the seeds and strings with a spoon and clean inside. Clean and keep the lid, too. Set aside.
4. Cut Kabocha in half and remove the seeds and strings with a spoon. Keep or not keep the green skin according to your likes. Cut into small pieces.
5. Cut the ham into small rectangles. Set aside.
6. Finely chop the onions.
7. Warm the frying pan with canola oil. Saute the chopped onions until opaque and tender.
8. Add white rice and saute until it becomes opaque in color.
9. Add ham and kabocha to the rice.
10. Add Hot water and soup powder. Sprinkle salt and pepper.
11. Stir and cover the frying pan in low-middle heat about 15 minutes.
12. Keeping the cover, remove the frying pan from the heat and leave it about 10 minutes.
13. Stuff the orange pumpkin with the pilaf.
