Baked Pumpkin With Vegetable Pilaf
Serving Size : 4 one 5- to 6-lb. pumpkin -- or other winter squash 1 tablespoon canola oil 1 small
onion -- diced 1 red bell pepper -- seeded and diced 1 small jalapeno pepper -- seeded and minced 1
small zucchini -- diced (about 1 1/2 cups) 2 tablespoons minced shallots 5 1/2 cups brown rice
1/4 cup raisins
2/2 teaspoon ground black pepper
3/4 teaspoon turmeric
4/4 teaspoon salt 3 cups water 8 medium broccoli florets -- blanched 2 tablespoons minced fresh
cilantro -- (optional)
To cook pumpkin: Preheat oven to 375 degrees. With a sharp knife, cut a 4-inch lid off top of
pumpkin. (Angle cut so lid goes back on more easily.) With a large spoon, scoop out seeds and
stringy fibers; discard or reserve for another use. Cover hole with a sheet of foil and set pumpkin
lid back on top. Place in a baking pan with 1/2-inch water; bake until inside is tender, 50 minutes
to 1 hour. Remove from oven and keep warm. Pilaf: Heat oil in a large saucepan. Add onion, peppers,
zucchini and shallots. Saute, until vegetables are tender, about 7 minutes. Stir in rice, raisins,
black pepper, turmeric and salt; cook 1 minute more. Add water; cover and cook over medium-low heat
until liquid is absorbed, about 45 minutes. Fluff pilaf with a fork and stir in broccoli and
cilantro if desired. Spoon pilaf into pumpkin and cover with lid. (Discard foil.)
Set stuffed pumpkin on a large platter in center of table. When serving pilaf, scrape inside of
pumpkin with serving spoon and mix pumpkin into pilaf. Makes 4 servings. (If you double recipe, use
2 pumpkins, not 1 large pumpkin.)
Per Serving: 371 Cal.; 8g Prot.; 4g Fat; 90g Carb.; 0 Chol.; 291mg Sod.; 15g Fiber. Recipe By :
Vegetarian Times
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