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Recipes with
Vegetable Kritharaki

Pumpkin stuffed with vegetable barley and spinach

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Cooking time

30'

Preparation time

40'

Servings

4 - 6

Ingridients

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  • 1 large, round pumpkin1 larg

  • 1 onion, finely chopped

  • 500 g Vegetable Kritharaki (orzo) with tomato & spinach, HELIOS

  • 1,200 ml vegetable stock

  • 200 g baby spinach

  • 150 g gruyere, grated

  • 60 g prosciutto

  • 50 ml olive oil

  • ¼ bunch parsley, finely chopped

  • 1 teaspoon cumin powder

  • Salt, pepper

Preparation

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Preheat the oven to 180°C air heat. Using a large knife, remove the top of the pumpkin (cut off the lid) and set aside. With a spoon, remove the fibers and seeds and season the pumpkin internally with salt and pepper. Close with the lid and wrap the whole pumpkin in foil. Place on a baking sheet and bake for 40-50 minutes.

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Place a non-stick pan over high heat to heat up well. Spread the prosciutto slices and let them brown and crisp up. Transfer them to a plate lined with kitchen paper and let them cool.
Return the pan to the heat, add the olive oil and cumin and when it’s hot, add the onion. Season with salt and sauté until they get wilted. Add the kritharaki (orzo) and continue to sauté for 2-3 minutes, stirring. Add 1/3 of the brotj and allow it to be absorbed. Continue to add the broth each time the kritharaki (orzo) dries until it is puffy but still al dente.


Remove from the heat, season with salt and pepper and add half of the parsley and spinach. Stir well. Remove the pumpkin from the oven, remove the foil and sprinkle with some grated gruyere. Fill with the pan mixture and sprinkle with the remaining cheese. Cover with the pumpkin lid and place it to the oven for 15 minutes until it gets a light brown colour. Remove it from the oven and serve after sprinkling it with the remaining parsley and crispy prosciutto.
 

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