|Vegetarian Times Magazine|
|Prep Time||40 minutes|
|Cook Time||120 minutes|
- 1 lb wild rice blend cooked
- 2 lb fresh spinach stemmed
- 1/4 cup plus 2 Tbs olive oil divided
- 6 cups sliced button mushrooms 1.5 lb
- 1 large onion
- 1 cup diced celery
- 9 cloves garlic minced, divided (3 Tbs)
- 3 Tbs chopped fresh sage divided
- 4 tsp. chopped fresh thyme divided
- 2 cups fresh or frozen corn kernels
- 1.5 oz cups cooked kidney beans or 1 15can kidney beans, rinsed and drained
- 1 cup chopped toasted pecans
- 1 6-8 lb cooking pumpkin
- Prepare wild rice blend according to package directions. Transfer to bowl.
- 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.
- 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.
- Preheat oven to 350 degrees. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.
- 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
- 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.