- 4-6 pcs. prunes
- vegetable oil – for frying
- 2/3 cup millet
- butter – 25 g
- 150 g raisins
- 2 small pumpkins
- onion – 1 onion
- 100 g dried apricots
- carrots – 1 pc
STEP-BY-STEP COOKING RECIPE
Photo of the recipe: Stuffed pumpkin, step number 1
Preheat the oven to 200 ° C. Wash the pumpkins, wrap in foil and bake for 40 minutes. Remove from oven and let cool. Do not turn off the oven.
Photo of the recipe: Stuffed pumpkin, step number 2
Wash raisins, dried apricots and prunes, put in a bowl and pour boiling water over. Let it brew for 20 minutes. Discard in a colander. Cut dried apricots and prunes into small pieces.
Rinse the millet several times. Boil 4 glasses of water, add salt and add millet. Bring to a boil, reduce heat and cook until the liquid disappears completely.
Peel the onions and carrots, cut into thin strips. Heat vegetable oil in a frying pan, fry vegetables, 4 minutes. Remove from heat.
Cut off the top of both pumpkins. Pull out the core carefully.
Mix millet with dried fruits, onions and carrots. Stuff with the resulting pumpkin filling. Put a piece of butter on top. Cover with tops and return to oven for 7 minutes.