Simply Moroccan Cuisine

Ingredients:

• 1 tablespoons unsalted butter
• 1 tablespoons virgin olive oil
• 2 sliced shallots
• 2 cloves minced garlic
• 3 tablespoons chopped chives
• 1/2 teaspoon sea salt
• 1 cups wild sweet rice
• 1 chopped chili peppers
• 2 1/3 cups chicken or vegetable broth
• 1 oz pumpkin seeds
• 3 batwing pumpkins (or other small pumpkins)

Steps (Stuffing):

1. In a saucepan put the oil, butter, salt, shallots, garlic, 2 tablespoons of chives, and chili peppers. Cook on medium heat until the shallots begin to soften.
2. Add the rice and broth, bring to a boil then reduce the heat to med-low and simmer for about 25 minutes, or until the liquid is absorbed.
3. Add the pumpkin seeds, stir to combine.

Steps (Pumpkin):

1. Wash the pumpkins, remove the top, seed and remove the veins.
2. Place in a deep saucepan open end downwards, cover with boiling water and add 1 teaspoon of salt, blanch.
3. Remove from heat and place in a bowl of ice water to cool. 4. After removing from the water, pat dry inside with paper towels.

Stuff the pumpkins with the rice mixture. Decorate with the remaining chives.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup apple cider
• 2 tablespoons orange zest
• 1/2 cup orange juice
• 1 cinnamon stick
• pinch salt
• pinch cayenne pepper
• 1 cup granulated sugar
• 1/4 cup cold water
• 1 tablespoon orange blossom water

Steps:

1. In a saucepan combine all the ingredients, apart from the cold water and the orange blossom water.
2. Bring to a boil on high heat.
3. Lower heat to medium, and simmer till all the berries pop.
4. Add the water and orange blossom water, turn the heat off, stir to mix and let sit.