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Thursday, December 23, 2010

Spiced Basmati Rice Stuffed Pumpkin

Looking for a quick and easy vegetarian option for your holiday meal? You can make this in any winter squash with good results. Vary the spices to your taste. The rice also makes a wonderful stuffing for a chicken, turkey or game bird.

Spiced Basmati Rice Stuffed Pumpkin

1 small “sugar pie” pumpkin or winter squash

butter or olive oil
¼ cup diced carrot
¼ cup diced onion
¼ cup diced celery
1 cup Basmati or Jasmine Rice
½ tsp cardamom
½ tsp ginger
½ tsp cinnamon
1/8 tsp cloves
2 Tbsp raisins
2 Tbsp almonds
2 Tbsp cashews
2 Tbsp dried apricots
2 cups vegetable stock
S&P to taste

Cut the 'top' off a pumpkin or squash and clean out the seed cavity. Lightly sprinkle salt and cinnamon into the cavity.

Melt butter or heat olive oil in a pan. Saute the carrot, onion and celery until softened. Add the rice and saute 1 minute, stirring. Add spices, fruit and nuts, stir to combine. Add stock.

Bring to a boil, lower to a simmer and stir occasionally for 10 minutes (If using brown rice, cook until about ½ done). Rice will not be fully cooked. Spoon into the pumpkin or squash and replace the top.

Bake in a 375 degree oven for 35-40 minutes or until squash is soft and rice is heated through.

Let stand 10 minutes. Place on a serving plate and quarter with a sharp knife. Wonderful hot or at room temperature. Serve with Chutney and fresh Naan.

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