Stuffed Pumpkin with Mixed Rice and Nuts

To prepare the stuffed pumpkin, start by soaking the black beans for an hour. Then, combine short grain white rice, glutinous rice, and black rice, rinse until the water is clear, and soak for another hour. After draining, mix the rice with the soaked beans, walnuts, almonds, dried red dates, salt, and canola oil in a rice cooker. Cook until done. Cut the top off the pumpkin, remove the seeds, and fill it with the rice mixture. Steam the pumpkin for about 40 minutes until tender, then serve with a dressing made from apple, soy sauce, Korean chili flakes, sesame oil, and scallions.

Yes, the stuffed pumpkin with mixed rice and nuts is suitable for both vegetarians and vegans. It contains no animal products, making it a nutritious and hearty option for those following plant-based diets.

If you have nut allergies or prefer different flavors, you can substitute the walnuts, almonds, and pine nuts with seeds like sunflower seeds or pumpkin seeds. You can also use roasted chickpeas for added crunch and protein.

To store leftover stuffed pumpkin, allow it to cool completely, then place it in an airtight container in the refrigerator. It should be consumed within 3-4 days. You can reheat it in the microwave or steam it again to warm it up.

Stuffed pumpkin pairs wonderfully with a fresh green salad or a side of roasted vegetables for a balanced meal. You could also serve it alongside a light soup, such as miso or vegetable broth, to complement the flavors.