What to do with leftover brisket: Roast pumpkin stuffed with spiced brown rice and brisket
This dish makes a small amount of brisket stretch a long way, and is great for a long lunch with friends or family.
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Cooking tools:
- Microplane
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 400g cooked brown rice* (see note)
- 1 cup
- ¾ cup cranberries
- 2 cups fresh herbs
- 1 small red onion, finely sliced
- 3-4 garlic cloves, grated on a Microplane
- 50ml olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground cinnamon
- 1 medium Queensland blue (or Japanese) pumpkin
- maple syrup to drizzle
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