Baked Pumpkins with Wild Rice Stuffing (*SF)

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Baked Pumpkins with Wild Rice Stuffing

 

 

2 - 6 lbs (.9 - 2.7 kg) pumpkin (number will depend on size)

2 teaspoons olive oil

1 large onion, finely diced

1 red bell pepper (capsicum), seeded and finely diced

1 green bell pepper (capsicum), seeded and finely diced

1 medium zucchini, finely diced

6 cloves garlic, minced

6 1/2 cups water

2 cups long grain brown rice

3/4 cup wild rice

2 teaspoons dried parsley

1 - 2 teaspoon salt

1 teaspoon pepper

3/4 teaspoon turmeric

1/2 cup green peas, fresh or frozen

1/2 cup corn, fresh or frozen

1/2 cup steamed diced carrots

1/2 cup grated soy cheese, optional

 

 

Pumpkins

 

1. Preheat the oven to 375 F (190 C).

 

2. With a sharp knife, cut a 4 to 6 " (10 - 15 cm) wide lid off the

top of each pumpkin.

 

3. Use a large spoon to scoop out the seeds and stringy fibers, (use

seeds for roasted pumpkin seeds, if desired, or discard).

 

4. Set a square of foil, over the opening cut on top of th pumpkin

and set the lid on top of the foil (the foil is to keep the lid from

falling back into the pumpkins).

 

5. Place prepared pumpkins in a baking pan filled with about 1/2

inch (13 mm) of water and bake until the insides are tender, about

45 minutes to 1 hour, depending on the size of your pumpkins.

 

6. Remove from the oven and keep warm.

 

 

While the pumkins are baking prepare the rice.

 

1. In a large saucepan, heat the oil over medium-high heat. Add the

onion, bell pepper, zucchini, and garlic, and saute, until the

vegetables are tender, about 8 minutes.

 

2. Stir in the water, brown wild rice, parsley, salt, pepper, and

turmeric, and bring to a simmer.

 

3. Cover and cook over low heat until all of the liquid is absorbed,

about 45 minutes.

 

4. Fluff with a fork, and stir in the peas, carrots and corn.

 

5. If desired, fold in the soy cheese.

 

6. Set aside until the pumpkins are done.

 

7. When the pumpkins are finished baking, discard the foil; spoon

the rice mixture into the pumpkins and cover with the lids and

serve.

 

When serving, be sure to serve some of the inside of the pumpkin

along with the rice stuffing.

 

 

8 servings.