(Recipe) Baked Pumpkin With Mixed Rice Pilaf

[Guest guest]

This recipe is from www.peta.org.

 

Looks lovely - and again, contains nothing i'm allergic too!

 

Laura x

 

Baked Pumpkin With Mixed Rice Pilaf

 

INGREDIENTS

 

1 x 5-6 lb / 2.3-2.7 kg pumpkin or several small winter squash

3 3/4 cups water

1 cup brown rice

1/2 cup wild rice

2 T margarine

3/4 cup chopped onion

2 small tart apples, cored and diced

1/2 cup chopped, toasted pecans

Dash nutmeg

1/8 t cinnamon or more to taste

Salt and pepper to taste

3 T apple cider

1/4 cup golden raisins

 

METHOD

Preheat the oven to 375F/190C. With a sharp knife, cut off the top of

the pumpkin. Scoop out the seeds and stringy fibers and discard, or

save the seeds for toasting. Place the pumpkin, with the top next to

it, on a baking sheet. Bake in the center of the oven until the

inside of the pumpkin is tender, about 1 hour. Remove from the oven

and keep warm, covering the top of the pumpkin with foil to prevent

the flesh from drying out.

 

Meanwhile, bring the water to a boil in a heavy saucepan. Add the

brown and wild rice and return to a boil. Reduce the heat to a

simmer, cover and cook until most of the water has been absorbed,

about 50 minutes. Turn off the heat and let stand for 10 minutes.

 

Heat the margarine in a large skillet. Add the onions and saute until

golden. Add the apples, pecans, nutmeg, cinnamon, salt and pepper and

saute for 5 minutes, stirring often. Add the apple cider and saute

for 5 more minutes. Then add the golden raisins and wild rice and

saute for an additional 5 minutes.

 

Spoon the wild rice pilaf into the pumpkin and cover with the baked

top. When serving, scoop out pumpkin flesh along with the pilaf.

 

Makes 6 servings