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Pumpkin with Rice Stuffing
1 5 or 6 lb.pumpkin (make sure their is a stem)
2 tablespoons butter
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 cup raisins or currants
1 teaspoon salt
1/4 teaspoon pepper
2 slices whole wheat bread -- 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 butter, 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.
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