Pumpkin stuffed with sour dried fruit, nuts and rice from Home Food: Recipes to Comfort and Connect (page 86) by Olia Hercules

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wild garlic dressed in vinegar

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unsalted butter for ghee, and pumpkins for red kuri squash. See recipe for dried sour fruit suggestions.

  • jenburkholder on November 25, 2022

    So, this was tasty but we had some issues. The Korean brown rice we used did not like cooking with the barberries. The acidity meant that we had to cook. And cook. And cook the rice. Like at least an hour and a half to cook rice that usually takes 35 minutes. Eventually it got cooked sufficiently that we felt we could proceed. Our pumpkin was really a random squash from the market, more starchy and less sweet than some. Overall it was good and nice flavor, but not certain if I’d repeat.

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