Pumpkin Bread with Cranberries and Almonds
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Baked Stuffed Pumpkin with Rice Pilaf

Baked Stuffed Pumpkin with Rice Pilaf
Baked Stuffed Pumpkin
Serves: 6
Pumpkin Prep Time: 15 minutes
Pumpkin Bake Time: 1 hour
Pilaf Prep Time: 5 minutes
Pilaf Cook Time: 1 hour, 10 minutes

Stuffed_pumpkin_with_rice_pilaf Ingredients:

1 5-6 pound Pumpkin
3-3/4 cups Water
1 cup Brown Rice
1/2 cup Wild Rice
1 Tbsp Butter, unsalted
1 cup Shallots, finely chopped
2 small Granny Smith apples, cored and diced
3/4 cup Pecans, chopped
1/8 tsp Cinnamon, ground
1/8 tsp Nutmeg, ground
Salt and Pepper to taste
3 Tbsp Apple Cider
1/2 cup Golden Raisins

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Using a sharp knife, cut off top of pumpkin. Scoop out seeds and pulp and discard.
  3. Place the pumpkin and pumpkin top on a baking sheet.
  4. Bake in center of oven until inside of pumpkin is tender, about 1 hour.
  5. Remove from oven and cover top of pumpkin with foil.
  6. While pumpkin is baking, add water to medium saucepan and bring to a boil.
  7. Add brown and white rice and return to boil.
  8. Reduce heat to simmer and cook until most of the water has been absorbed, about 50 minutes.
  9. Remove from heat and let stand for 10 minutes.
  10. Heat butter in large skillet over medium heat.
  11. Add scallions and saute until light golden brown.
  12. Add apples, pecans, spices, salt and pepper. Saute for 5 minutes, stirring frequently.
  13. Add apple cider and saute additional 5 minutes.
  14. Add raisins and saute for 5 more minutes.
  15. Remove from heat and combine with rice. Mix well.
  16. Transfer rice pilaf into pumpkin and cover with top.
  17. When serving, scoop out pumpkin flesh with pilaf.

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