Popular
Latest From the Show
How to Make Stuffed Pumpkin with Spiced Fruit and Nut Rice | Rac…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Rach pairs this showstopping stuffed pumpkin with her Roast Pork with Apples and Pears and a rich Dijon-spiked gravy for a beautiful and easy holiday meal. The side dish goes well with any type of roasted meat or could be a vegetarian entree.
Pro Tip from Rach: Just the rice portion of the recipe is delicious, too, but if you're serving it in a pumpkin, cover the roasted vessel with foil to keep warm and fill with the rice right before the browning step.
Ingredients
- 1 pound chestnuts or 1 jar shelled roasted chestnuts
- 1 medium or 2 small (needs to hold 8 cups cooked rice) deep orange-fleshed pumpkin or squash
- Non-aerosol cooking spray
- Salt and pepper
- 6 tablespoons butter, divided
- 1 small white or yellow onion, finely chopped
- 2 cloves garlic, chopped or grated
- ½ cup thin, long egg pasta, broken into 1-inch pieces, or fideo
- 1 ½ cups white rice, such as Lundberg California Basmati
- 2 tablespoons Vadouvan spice (mild French curry) or 2 teaspoons each to prepare your own: ground fenugreek, cumin, onion and garlic
- 2 ¼ cups chicken stock
- ½ cup soft dried prunes (buy in a bag or foil pouch, rather than bulk)
- ½ cup soft dried apricots (soak and drain, if you cannot find in foil pouch)
- ½ cup golden raisins and/or currants (soak in warm water and drain)
- ½ cup pine nuts, toasted
- ½ cup pistachios, toasted and chopped
Yield
Serves: 6 to 8
Preparation
To roast chestnuts, score through the top round side of the shells, flat-side down, to make an X. Preheat oven to 400°F and roast 30 minutes until the skins curl back and chestnuts are well toasted. Peel and chop or chop can/jar or package of roasted.
Cut top off pumpkin and scoop out the seeds and pulp. Spray with oil and season with salt and pepper, then roast 45 to 60 minutes at 425°F on center rack until tender and lightly brown at edges.
Heat a pot with a lid over medium heat with 3 tablespoons butter and melt. Add the onions and soften a couple minutes, then add garlic and pasta and toast the pasta until golden. Add rice and Vadouvan and stir. Add stock, dried fruit and chestnuts and bring to boil, reduce heat, cover and simmer 18 minutes. Add remaining nuts (pine nuts and pistachios) and combine well. Adjust seasoning, fill pumpkin with rice and dot with remaining butter. Return to oven to brown top a few minutes, then serve.
Carve the pumpkin into wedges while separating the rice into portions, with the bonus being the roasted wedge of squash. Serve with any extra rice on the side.