Scented Rice In Baked Pumpkin Food

SCENTED RICE IN BAKED PUMPKIN

Steps:

• Wash pumpkin; cut into 6 wedges. Remove loose fibers and seeds from the inside, and discard seeds or save them for toasting. Brush wedges with oil. Place on an ungreased 15x10x1-in. baking sheet. Bake at 400° until tender. 35-40 minutes., Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20-25 minutes. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and, if desired, cardamom., Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.

GREEN RICE WITH TOASTED PUMPKIN SEEDS

Steps:

• In 8-inch skillet, heat pumpkin seeds and 1 tablespoon oil over medium heat about 3 minutes, stirring occasionally, until seeds are lightly toasted. (Watch carefully-they can burn quickly.) Use slotted spoon to remove pumpkin seeds from pan and cool on paper towel-lined plate.
• In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside.
• In 3-quart saucepan, heat 3 tablespoons oil over medium heat until hot. Add rice and cook 3 minutes, stirring occasionally, until slightly translucent around edges. Add pureed liquid and heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed. Fluff with fork and stir in pumpkin seeds. Serve hot.

BAKED PUMPKINS WITH WILD RICE STUFFING

Steps:

• Preheat the oven to 375° F.
• With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin.
• Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
• Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins).
• Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins.
• Remove from the oven and keep warm.
• While the pumkins are baking prepare the rice.
• In a large saucepan, heat the oil over medium-high heat.
• Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes.
• Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer.
• Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes.
• Fluff with a fork, and stir in the peas, carrots and corn.
• If desired, fold in the Parmesan or soy cheese.
• Set aside until the pumpkins are done.
• When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve.
• When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.

CILANTRO-SCENTED TOFU RICE SALAD

Steps:

• Cut the tofu into 1/3 inch thick slices and drain in a colander for 15 minutes.
• Crumble to tofu in small pieces and place in a mixing bowl.
• Add the rice, cilantro, cucumber and carrots, tossing evenly.
• Combine the dressing ingredients in a blender and process until well mixed.
• Pour the dressing into the tofu/rice mixture and toss to coat evenly.
• Let the flavors blend for 20 minutes in the refrigerator.
• Season with salt and pepper to taste, garnish with toasted pumpkin seeds if desired.
• Put the lettuce leaves on 4 plates; evenly divide the rice and place on top of the lettuce.
• Sprinkle the onion over each salad and serve.

TERI'S DINNER IN A PUMPKIN

Steps:

• In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
• Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
• Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
• Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
• Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.