Serves 6 (as a side dish)
Ingredients:
3 cups cooked brown rice
2 small pie pumpkins, thoroughly cleaned
1 tbsp olive oil
3 medium onion, minced
3 celery stalks, sliced
3 carrots, diced
1/2 cup water
1 tsp dried rosemary
1/2 cup roasted pumpkin seeds
1 tsp salt
Instructions:
Preheat oven to 350°F.
Cut the tops off the pumpkins and scoop out all the seeds and membranes.
In a large frying pan, heat the olive oil and sauté the onion until tender. Add the carrots and celery and sauté for a further few minutes. Stir in water and salt and allow the mixture to simmer for about 10 minutes. Then add the roasted pumpkin seeds, rice and rosemary and combine well.
Fill the mixture into the two pumpkin cavities, cover everything with foil and bake in the oven for about 1 1/2 hours. The dish is ready when the pumpkin sides are soft enough to eat.
Enjoy this as a great side dish to your Thanksgiving dinner – Pumpkin and all!
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