Ingredients
1 stalk Celery, chopped finely
1 1/2 cups Water
1 tsp Paprika
1 Tbsp Grated Parmensan Cheese
2 Tbsp Dill
100g Mushroom (Cups/Buttons), sliced
1 1/2 cups Chicken Stock
1 Bay Leaf
1 slice Wholemeal Bread, crumbled
3/4 cup Cottage Cheese
1/2 cup Rice (Brown)
1/2 cup Lentils (Brown)
4 Pumpkins (Baby Nugget)
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Directions
If desired - soak lentils in 1 1/2 cups of water for 1 hour. Drain,
rinse and drain again. Place lentils, rice, chicken stock and bay leaf in
saucepan, bring to the boil, cover and simmer for 30-35 minutes (water
should be absorbed). Remove bay leaf. While lentils are cooking, pierce
pumpkins in several places with a sharp skewer and bake in a moderate
oven for 25 minutes. Remove from oven, cut lid from top and scoop out seeds.
Combine cooked lentils, mushrooms, celery, dill and cottage cheese. Use
this mixture to fill pumpkins. Combine breadcrumbs, cheese and paprika,
sprinkle on top of pumpkins. Bake in a moderate oven for 25 minutes. Serve
with a green salad or steamed green vegetables.
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