BAKED PUMPKINS WITH WILD RICE STUFFING

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Make and share this Baked Pumpkins with Wild Rice Stuffing recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

2 -6 lbs pumpkin (the number of pumpkins will depend on their size)
2 teaspoons olive oil
1 large onion, finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 medium zucchini, finely diced
6 cloves garlic, minced
6 1/2 cups water
2 cups long grain brown rice
3/4 cup wild rice
2 teaspoons dried parsley
1 -2 teaspoon salt
1 teaspoon pepper
3/4 teaspoon turmeric
1/2 cup green peas, fresh or frozen
1/2 cup corn, fresh or frozen
1/2 cup steamed diced carrot
1/2 cup grated parmesan cheese or 1/2 cup grated soy cheese, , optional

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.

Khatim Jaan
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I love this recipe because it's so versatile. You can use any type of pumpkin or squash, and you can change up the stuffing ingredients to suit your taste.


Omar Salama
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This recipe is a great way to impress your guests. The pumpkins are a beautiful presentation and the stuffing is delicious.


Mosimanegape Mathule
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I made this dish for a potluck and it was a big hit. Everyone loved the unique flavor of the wild rice stuffing inside the pumpkins.


Muhammad israil
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This dish is a great way to use up leftover wild rice. I also added some chopped carrots and celery to the stuffing for extra texture.


toshey23 northern Ireland
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I've made this dish several times and it's always a hit. The pumpkins are always perfectly roasted and the stuffing is always moist and flavorful. I highly recommend this recipe.


Haris Siddique
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This recipe is easy to follow and the results are delicious. I would definitely recommend it to anyone who loves pumpkin and wild rice.


Nh Asif
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I made this dish for my family and they loved it. The pumpkins were perfectly roasted and the stuffing was moist and flavorful. I will definitely be making this again.


Williams Mark
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This recipe is a great way to use up leftover wild rice. I also added some chopped nuts and dried cranberries to the stuffing for extra flavor.


Zainab Majeed
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This dish is perfect for a fall dinner party. It's elegant and delicious, and it's sure to impress your guests.


Mythical_R1
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I love this recipe because it's so versatile. You can use any type of pumpkin or squash, and you can change up the stuffing ingredients to suit your taste.


Awais Yousafzai
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This recipe is a great way to impress your guests. The pumpkins are a beautiful presentation and the stuffing is delicious.


Bradley Van Ster
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I made this dish for a potluck and it was a big hit. Everyone loved the unique flavor of the wild rice stuffing inside the pumpkins.


Priscilla Antidormi
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This was a delicious and easy recipe to make. I will definitely be making it again.


Ayat islam Anaf
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I've made this dish several times and it's always a favorite. The pumpkins are always perfectly roasted and the stuffing is always moist and flavorful. I highly recommend this recipe.


master technical
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This recipe is a great way to use up leftover wild rice. The pumpkins were a nice touch and made the dish feel special.


Pranto Khan
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I'm not a big fan of pumpkin, but I really enjoyed this dish. The stuffing was flavorful and the pumpkin was perfectly roasted. I would definitely make this again.


Reichen Chua
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This was my first time making stuffed pumpkins and I'm so glad I tried this recipe. It was easy to follow and the pumpkins turned out beautifully. The stuffing was also very tasty.


Morgan Nyadenga
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I made this dish for a party and it was a hit! Everyone loved the pumpkins and the stuffing. I would definitely recommend this recipe.


Irene Yankey
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I followed the recipe exactly and the pumpkins turned out great. The stuffing was delicious, but I would have liked it to be a little more moist. Next time, I'll add some extra broth or butter.


Llyall Dymler
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This recipe is a winner! The pumpkins were perfectly roasted and the wild rice stuffing was flavorful and moist. I will definitely be making this again.


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