Pumpkin with Rice Stuffing

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Pumpkin with Rice Stuffing

 

1 5 or 6 lb.pumpkin (make sure their is a stem)

2 tablespoons vegan margarine

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 raisins or currants

1 teaspoon salt

2 slices bread (gf) -- 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 margarine (or olive oil), 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.

 

Serves 6.

 

 

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