Ghapama, or baked pumpkin with rice, raisins, dried apricots. Vegan Pumpkin Stuffed with Rice and Roasted Whole in the Oven
How to cook baked pumpkin with rice
With the onset of autumn, the diet is replenished with another useful vegetable - pumpkin. Dishes with it help to increase immunity, relieve depression and have a positive effect on vision. Along with standard dairy pumpkin porridge you can please loved ones with an innovation. Baked pumpkin with rice will pleasantly surprise you not only with its unusual performance, but also rich taste. The recipe is so simple that it will be included in the piggy bank of the best.
Recipe for pumpkin with rice baked in the oven
Pumpkin with rice, baked in the oven, is especially tasty and flavorful. Rice in this version acquires a crumbly structure and a sweetish aftertaste. However, this does not spoil the overall impression, but only adds spice.
Source: Depositphotos
Baked pumpkin with rice - an original and tasty dish
Grocery set:
- 1 medium sized pumpkin;
- 200 g of rice;
- 500-550 ml of milk or cream;
- 20 g honey;
- 30–40 g butter;
- 200 g dried fruits;
- 2 fresh apples;
- salt to taste.
The choice of dried fruits is individual - dried apricots, raisins, prunes. You can add nuts.
Step by step preparation:
- Cut the top off the washed pumpkin. sharp knife in the form of a funnel. Remove the seeds from inside.
- Rinse rice in several waters, brew with boiling water and leave for 5-10 minutes. This will help remove the gluten and make the porridge crumbly.
- Wash dried fruits. Cut apples into cubes.
- Mix rice with all the ingredients in a separate bowl, add honey.
- Divide the butter into 2 parts, put one on the bottom of the pumpkin. Fill a third of the volume with the finished rice-fruit mass, as it will swell during the stewing process. The second piece of butter will go on top.
- Pour in milk or cream. It is permissible to replace it with water, then the calorie content in the finished state will decrease, but the taste will change.
- Cover the vegetable with the previously removed lid. Wrap with foil and place in an oven preheated to 200 ° C. Bake 50-80 minutes.
Do not remove foil immediately. Allow the dish to cool slightly, which will have a better effect on the final result.
Rice porridge baked in pumpkin is suitable for breakfast, dinner or lunch. cook for holiday table what will become worthy decoration and surprise for the guests. Before eating, cut the vegetable into segments, so it is more convenient to serve. Decorate with whipped cream, walnuts or almonds. pumpkin sweetness can be diluted with sourness in the form of cranberry or any berry juice. Pairs with fresh buns, muffins and more. sweet pastries. Bon appetit!
Pumpkin stuffed with rice and dried fruits baked in the oven is a delicious, bright diet dish, which is called "Khapama" in Armenia. Without Armenian ghapama holidays and large family feasts are not bypassed. It is customary to serve stuffed pumpkin at a wedding: the dish is served symbolically, wishing the newlyweds prosperity, life as sweet as honey, and bright fiery love, like the color of the pumpkin itself.
Various available dried fruits can be added to the traditional ghapama, as well as fresh fruits and berries: cherry plum, pieces of apples, quince. The dish can be prepared not only in sweet, dessert version, but also in a salty, snack bar, adding salt instead of honey or sugar, and pieces of meat, spices and onions instead of dried fruits.
Recipe Information
Cuisine: Armenian.
Cooking method: baking in the oven.
Total cooking time: 2 h 30 min.
Servings Per Container: 2.
Ingredients:
- rice (basmati and wild mix) - 70 g
- pumpkin (whole) - 400 - 500 g
- honey (or sugar) - 3 tbsp. l.
- dried apricots - 10 - 15 pieces
- raisins - 2 tbsp. l.
- cinnamon, cloves - optional
- cream (33%) - 100 ml.
Cooking
Mixture wild rice and boil basmati in water until tender (about 30 minutes)
Cut off the cap from the pumpkin. Do not discard as it will serve as a lid while baking.
Remove the seeds from the pumpkin with a spoon and scrape the pumpkin flesh off the walls. Cut the pulp into cubes. The wall thickness of the pumpkin should remain 2.5 - 3 cm.
Wash the dried apricots, cut into cubes.
Add raisins to dried apricots and pumpkin.
Add any sweetener to taste. It could be anyone fruit syrup, honey, jam or sugar.
Pour cooked rice. Add spices as desired. Mix everything.
Transfer the stuffing into the cavity of the pumpkin.
Pour in cream. Pry off the filling with a spoon so that the cream freely reaches the bottom.
Cover the pumpkin with a “hat”, wrap in foil and put in the oven for 1.5 - 2 hours. Bake at 180 degrees.
Cool pumpkin, unwrap.
Carefully remove the pulp from the walls with a spoon, combining with sweet rice.
Only the pumpkin skin should remain.
Arrange the pulp with the filling on plates. Drizzle with cream when serving. If you wish, complement the dish with almonds, chopped or whole nuts - walnuts, hazelnuts, cedar nuts or any other.
Note to the owner:
- Instead of raisins and dried apricots, you can add other dried fruits to the pumpkin: prunes, pieces of figs, dried cherries or cranberries. Rice can also be combined with pieces of apples or quince, ground cinnamon can be added as a spice.
- Cream in the dish can be replaced with melted butter.
Pumpkin stuffed with rice and dried fruits, baked in the oven is a delicious, bright diet dish, which is called “Hapama” in Armenia. Holidays and large family feasts are not complete without the Armenian ghapama. It is customary to serve stuffed pumpkin at a wedding: the dish is served symbolically, wishing the newlyweds prosperity, life as sweet as honey, and bright fiery...
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Except, I really love another one armenian recipe whole baked. I offer all fans of pumpkin an elegant and tasty autumn dish. This time sweet option suitable for vegans - pumpkin stuffed with rice, raisins and cherry plums. Great-grandmother called this dish Hapama, with the accent on the last syllable. Ghapama is prepared for the holidays for the whole family from a large round pumpkin, then it is cut into sectors and the resulting sweet rice is spread on plates with a spoon. Serve hot, drizzled with boiling melted butter. IN caucasian cuisine ghee is often used butter, but here I replace it with unscented vegetable oil. The dish becomes lighter, more dessert-like, and this vegan ghapama is very tasty and cold. I bought a small pumpkin, it weighs only a kilogram. And long, it is easy to cut into slices. Accordingly, the fillings prepared quite a bit. For pumpkin bigger size increase the amount of filling proportionally.
Compound:
- Small pumpkin (about 1 kg), no matter what shape - 1 pc.
- Rice - 4 tablespoons
- Apples - 1-2 pieces
- Sugar (honey) - to taste
- Medium-sized red cherry plum - 10-12 pieces
- Raisins - 4 tablespoons
- Vegetable oil for frying pumpkin - 1 tablespoon
- Salt - a pinch
- Cinnamon - 1/2 teaspoon
How to cook Ghapama, Rice Stuffed and Roasted Whole Sweet Pumpkin
Cut the top off the pumpkin.
Cut off the top of the pumpkin Pull out the seeds. This is easy to do with a spoon. Then I wield a chisel, this is an irreplaceable thing! hollow out the boat from the pumpkin, and again smooth out the bumps with a spoon.
Remove seeds and cut out pulp We will save time, so put the pumpkin on foil and bake in the oven at a temperature of 180 degrees while the filling is being prepared.
bake pumpkin Boil for 10 minutes in large numbers water and drain in a colander. Peel apples and cut into cubes. Cut the pulp of the pumpkin too. Cherry plum can be replaced with dried apricots with prunes, they will not spoil the hapama and walnuts, but I make according to a favorite family recipe.
Prepare apples, plums and raisins Hot vegetable oil cook pumpkin pulp, stirring, over medium heat until soft, salt with a pinch of salt. Then add rice, raisins and pitted cherry plums.
Add rice to pumpkin and fruit Mix. At this stage, 2 tablespoons of sugar or honey should be added to the stuffing for pumpkin stuffing, but it is better to try it first. If the pumpkin is sweet, then the filling without sugar is incredibly tasty. The main thing here is not to gobble it all up.
Filling for stuffed pumpkin But I put cinnamon in dessert stuffed pumpkin Necessarily. Remove the pumpkin from the oven and put the filling into it.
Sweet stuffed pumpkin Pack well and cover with the cut top. Bake at 200 degrees until done. Ghapama is ready when the pumpkin can be pierced without effort wooden skewer, be guided by your oven.
Ghapama stuffed with rice and baked whole pumpkin cut stuffed fruit pilaf and a pumpkin baked whole in the oven. If the ghapama is round - into sectors like a cake, if it is long - into slices like a sausage 🙂
Ghapama. Pumpkin stuffed with fruit pilaf Ghapama is ready. Pumpkin stuffed with rice and fruits, baked whole in the oven is a spectacular, elegant dish, incredibly tasty and fragrant. Instead of melted butter, you can drizzle the vegan version of ghapama with a sweet sauce or jam.
Ingredients
Pumpkin with rice and raisins very light and useful option breakfast. IN winter period years, when the human body is deficient in vitamins and minerals, it is recommended to eat pumpkin dishes. Pumpkin - unique vegetable, containing a lot of minerals, vitamins, organic acids, pectin and fiber.
So, let's start preparing our dish. Cut the pumpkin, remove seeds and peel and cut into slices. We wash the raisins running water and be sure to scald with boiling water (in order to prevent intestinal infections). Wash the rice thoroughly with running water.
Pumpkin with rice and raisins
In a pan with hot sunflower oil spread and fry first the pumpkin, then the raisins. Add a glass of rice and pour one and a half glasses of water. Close the lid tightly and simmer until tender, which takes about 12-15 minutes. A few minutes before the end of cooking, add sugar and salt to taste.
T pumpkin with rice and raisins ready to serve.
Pumpkin with rice and raisins
IN ready meal, just before serving, add a teaspoon of honey and a little oil.
Attention! Honey, when heated above 40-45 degrees, loses its useful qualities, so it should not be added during the cooking process.
Marginal notes:
pumpkin very healthy vegetable. It is included in the diet for both preventive and therapeutic purposes.
Video Pumpkin with rice and raisins
An excellent video recipe that will help you better understand the process of preparing this delicious, satisfying and healthy dish.
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The combination of rice with pumpkin, according to nutritionists, is considered ideal. Dishes from these products have a low calorie content, are good for digestion, and rice is a natural absorbent that removes harmful salts and toxins. Cook sweet rice with pumpkin and raisins in the oven at home and enjoy dessert with guests.
Sweet rice with pumpkin and raisins: photo recipe at home
This duet can be prepared different ways- in a frying pan, in a saucepan or oven, supplement various products, especially tasty with dried fruits - raisins or dried apricots. Usually dairy rice porridge with pumpkin and other additives they cook on the stove, but at the same time it is necessary to carefully monitor the process so that the milk does not run away, stir regularly. Therefore, cooking in the oven is considered much more convenient. In this case, the rice will have a crumbly structure.
Sweet rice with pumpkin and raisins: a recipe at home
This Lenten dish can be both main and act as a dessert, because it has a delicate sweet taste and unsurpassed aroma.
Ingredients
What is necessary:
- 200 grams ;
- 400-500 milliliters of milk;
- 150 grams of pumpkin;
- 20 grams of raisins;
- 2-3 tablespoons of honey;
- 40 grams of butter;
- a pinch of ground.
How to cook sweet rice with pumpkin and raisins in the oven
Step by step recipe for sweet rice:
Peel the pumpkin from a hard crust, scrape off the seeds and soft fibers with a knife, cut into small cubes.
Heat a frying pan on the stove, throw in the butter, melt it.
Then load the pumpkin pieces.
Add raisins to them pure form. Simmer the mixture over medium heat for the next 5 minutes, stirring regularly with a spatula. During this period, the ingredients will be completely saturated with oil and become softer.
In parallel, rinse the indicated amount of rice, drain muddy water repeatedly.
Then add the rice to the pan as well.
Pour in a small portion ground nutmeg, keep the contents on fire for another 2-3 minutes. Stir frequently to prevent the rice from burning.
Transfer the composition to a spacious heat-resistant form, level it with a silicone spatula.
Pour hot milk over the rice, the cold liquid will take a very long time to heat up in the oven.
Cover the form with foil, set on the middle level of the oven, cook for about 30 minutes at a temperature of 180 degrees. Check the rice periodically, if the milk has not completely disappeared towards the end of the process, remove the foil, this will speed up the evaporation process.
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