Ingredients
6 mini pumpkins,
1 cup farro
3/4 cup vegetable stock
Further 4-5 tablespoons vegetable stock
1 large yellow onion, diced
3 sticks celery, diced
3 cloves fresh garlic, minced
1 tablespoon Herbes de Provence
3 sprigs fresh thyme
1/4 cup finely chopped parsley
1 cup dry white wine
1 packet shiitake mushrooms (sliced)
3 cups roughly chopped baby kale
1 tablespoon balsamic vinegar
1 cup roughly chopped nuts (cashews, walnuts or pecans)
1 cup dried cranberries
Instructions
- Preheat the oven to 425F
- Slice the tops off the mini pumpkins and scoop out the seeds. Place the pumpkins in an oven proof dish and brush them inside and out with a little vegetable stock. Pour 3/4 cup vegetable stock around the little pumpkins. Cover and place in the oven for 20 minutes. Remove from the oven and set aside.
- Cook the farro or your desired grain as per the packets instructions.
- Heat 4-5 tablespoons vegetable stock in a large frying pan, add the diced onion and cook on medium heat for approximately 5-7 minutes or until translucent.
- Add the celery, garlic, Herbes de Provence, thyme, parsley, shiitake mushrooms if using, kale and white wine. Cook for an additional 5 minutes. Add a little more stock if the mixture becomes dry.
- When the farro is cooked, drain it well and add it to the onion mixture. Pour in the balsamic vinegar, sprinkle in the nuts and dried cranberries.
- Stuff the pumpkins with the onion mixture, add another 1 cup of vegetable stock around the pumpkins in the pan if it’s dry, cover and return to the oven. Bake for 20 minutes or until the pumpkins are soft. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: vegan, side, Thanksgiving, Fall
- Diet: Vegan