– 1 small Hokaido pumpkin
– 1/2 cup of black rice
– 1/3 cup of dried cranberries
– 1/3 cup of pumpkin seeds
– 2 tablespoons of chopped parsley
– 1 teaspoon of thyme
– 1/2 tablespoon of coconut oil
– Himalayan salt
– Black pepper
Soak the black rice in water for at least one hour before cooking. Rinse well and cook in a saucepan in 1 cup of water and a pinch of salt.
Preheat the oven to 200ºC. Cut the top of the pumpkin and scoop the seeds and the pulp. Rub all over with the coconut oil and some salt and pepper. Put the pumpkin and the top lid on a baking try and cook in the oven for about 25 minutes, until it is soft but still holds its form. Pinch with a fork to check when it is ready.
When the rice is cooked mix with the cranberries, the pumpkin seeds, the parsley and the thyme in a large bowl. Mix everything well and stuff the pumpkin. Cover with the top lid and put in the oven for another 5 minutes.