Wild Rice Stuffed Pumpkin

Devi Entrees

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Wild Rice Stuffed Pumpkin
This is truly a great centerpiece for holiday entertaining!
Vegetarian Times Magazine
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Course Entree
Prep Time 40 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Entree
Prep Time 40 minutes
Cook Time 120 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare wild rice blend according to package directions. Transfer to bowl.
  2. Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain and cool, then squeeze dry, chop, and add to rice in bowl.
  3. Heat 2 Tbs oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp garlic, 1 Tbs sage, and 2 tsp thyme; saute 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and into rice mixture. Fold in pecans, and season with salt and pepper, if desired.
  4. Preheat oven to 350 degrees. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.
  5. Combine remaining 1/4 cup oil, remaining 5 tsp garlic, 2 Tbs sage, and 2 tsp thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1.5 -2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10-20 min more
  6. Great for a thanksgiving table but I think a great dish for any holiday dinners. Cut in half for a smaller crowd or enjoy the larger portion as leftovers.
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