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Pumpkin w/Rice Stuffing
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes - Rice
Amount Measure Ingredient -- Preparation Method
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1 5 or 6 lb. pumpkin (make sure their is a stem)
2 tablespoons butter
1 medium onion (to yield 1/2 cup) -- chopped
1 medium celery stalk (to yield 1/2 cup) -- sliced
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
1/4 cup cup raisins or currants
1 teaspoon salt
1/4 teaspoon pepper
2 slices whole wheat bread -- cut into cubes
1 cup apple cider
Heat oven to 375. Cut out lid from top of pumpkin. Remove seeds and fibers
from pumpkin. Melt butter in a 10" skillet over medium heat. Cook onion
and celery in butter, stirring occasionally until tender. Stir in remaining
ingredients except cider. Fill pumpkin with rice mixture. Pour cider over
rice mixture. Cover with pumpkin lid. Place pumpkin in ungreased 8 x 8"
pan. Bake for about 2 hours or until pumpkin is tender. Let stand 15
minutes. To serve, remove lid and cut pumpkin into wedges.
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