Oven baked pumpkin stuffed with delicious mushrooms and brown rice. These pumpkin mushroom bowls with brown rice are easy to make, yummy and nutritious.
Hi friends! We have a few more Fall pumpkin recipes coming to you in preparation for Thanksgiving before we start sharing everything Christmas. We just can’t get enough! It has been such a pleasure developing, cooking and eating this food and it is such a joy to share it with you guys! Today we are sharing our pumpkin mushroom bowl with brown rice.
We are loving Fall here in Paris and just generally having a ton of fun! We spent a delicious Saturday tasting everything chocolate at the Salon du Chocolat at the Porte de Versailles two weeks ago. Read all about our chocolate adventures. A week ago, we were at the Salon Marjolaine : the huge organic market fair in the Bois de Vincennes (one of the Parisian forests) sipping organic pumpkin soup, munching on chocolate (again!) and discovering all kinds of organic hand-mixed teas. Last weekend, we went back to the Passage Brady, the Indian passge, in the 10th arrondissement to stock up on Indian spices. Discover the Passage Brady and our Indian naan bread recipe here.
These pumpkin mushroom bowls with brown rice scream Fall. Everything that is beautiful, colorful, cosy and fun about Autumn is in these little bowls of Autumny goodness. The “bowl” is actually a small pumpkin that you will cut in half for this recipe.
This recipe is actually two recipes in one. First, you will learn how to make Hugo’s rice, which in my opinion is the BEST rice in the world. (I know I’m biased, but seriously guys, it’s so good!) Second, you will make the pumpkin bowls and add your rice and mushroom mixture inside. Fall perfection is in these pumpkin mushroom bowls.
To start, cut the pumpkin in half and put to roast in the oven for 40 minutes. During this time, you will prepare the brown rice.
The key to making the perfect brown rice is taking your time. This rice is full of love. It takes time to make (about 45-50 minutes) but it is so worth it! Start by adding olive oil to a large casserole. Add the rice. Cook the rice quickly in the olive oil until the rice begins to change color / become shiny and almost transparent. (This will take about 2 minutes.) Part of what makes this rice recipe so special is that Hugo adds a garlic clove to the pot. Before adding the clove of garlic, he pushes three little cloves into the garlic. After you complete this step, pour 3 glasses of water into the pan. Then all that’s left to do is add a bay leaf, salt and pepper to taste, bring to a boil, then reduce to the lowest possible heat and voilà! Cover and leave to cook for 45-50 minutes. Make sure not to open the pot during this time because you want to keep all of the steam inside to steam the rice.
Fry the mushrooms in olive oil and paprika. Around this time, your home will start to smell like Fall Heaven. Between the roasting pumpkin, steaming brown rice and frying mushrooms, your home will soak up everything these beautiful Fall foods have to offer and you will love it, I promise. Mix rice and mushrooms and stuff your mini pumpkins.
- 1 little pumpkin (called potimarron in French)
- 1 cup of brown rice
- 1 clove of garlic
- 3 cloves
- 3 cups of water
- Olive oil
- 100g of your favorite mushroom (we used shitake mushrooms)
- ½ tsp of paprika
- 1 tbsp of Herbs of Provence
- 1 bay leave
- Salt & pepper
- Pour a dash of olive oil into a medium pan and heat on high heat.
- Add rice and stir until the rice changes color (it will become a bit shiny/almost transparent – this takes about 2 minutes).
- Push the cloves into the garlic clove. Add to the pan.
- Pour the water into the pan.
- Add bay leave, salt and pepper. Cover.
- Once it starts to boil, reduce to the lowest possible heat.
- Cook for 45 – 50 minutes, until all of the water is gone.
- Be careful not to uncover during the cooking process in order to keep all of the steam in the pot to steam the rice.
- Meanwhile, preheat oven to 350°F (175°C).
- Cut the pumpkin in half and remove the seeds.
- Season the pumpkin with salt, pepper and olive oil.
- Put in the oven for 40 minutes, until the pumpkin is well cooked when you can easily put a fork in the flesh.
- Pour olive oil in a frying pan and heat on medium heat.
- Add paprika and cook for 1 minute.
- Add the mushrooms and cook for 2 minutes.
- Remove the garlic from the rice.
- Pour the rice into a frying pan, stir and cook for 2 – 4 minutes.
- Remove the pumpkin from the oven.
- Pour rice mixture into each half pumpkin.
- Sprinkle with herbs of Provence.
Shared at Healthy Vegan Fridays and Simple and in Season !
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