Stuffed Pumpkin Pilaf

Brown rice is combined with onion, celery, carrots, and roasted pumpkin seeds, seasoned with rosemary, then baked inside small pie pumpkins.

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Ingredients:

• 3 cups cooked brown rice
• 2 small pie pumpkins
• 1 Tablespoon olive oil
• 3 onions, minced
• 3 celery stalks, diced
• 3 carrots, diced
• 1/2 teaspoon salt
• 1/2 cup water
• 1 teaspoon dried rosemary, crushed
• 1/2 cup roasted pumpkin seeds

Method

Wash pumpkins' outer shells well. Cut tops off the pumpkins and scoop out all seeds and membranes. (Note, if unable to find packaged, roasted pumpkin seeds at the store, clean these seeds free of any pulp and rinse in a colander. Brush 1 teaspoon of vegetable oil on a cookie sheet and spread out seeds in a single layer. Bake at 350 for 10 minutes, or until lightly brown.) Preheat oven to 350. Heat oil in a large skillet. Saute onions until lightly brown. Add celery and carrots. Saute a few minutes more. Add salt and water. Simmer for 10 minutes. Add rice, rosemary and roasted pumpkin seeds. Fill pumpkin cavities with rice mixture. Place in baking dish and cover with foil (cover the pumpkin, dish and all). Bake for 1 1/2 hours until kitchen is filled with the aroma of baked pumpkin! (Pumpkin flesh should be soft enough to eat, but sides should not be collapsing.)

Notes: When serving the rice pilaf, be sure to scoop out spoonfuls of the soft pumpkin flesh, too! It's delicious!

Number of servings: 6

Submitted By: kk1000
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