One 5- to 6-lb. pumpkin -- or other winter squash 1 tablespoon canola oil 1 small onion -- diced 1 red bell pepper -- seeded and diced 1 small jalapeno pepper -- seeded and minced 1 small zucchini -- diced (about 1 1/2 cups) 2 tablespoons minced shallots 5 1/2 cups brown rice 1/4 cup raisins 1/2 teaspoon ground black pepper 1/4 teaspoon turmeric 1/4 teaspoon salt 3 cups water 8 medium broccoli florets -- blanched 2 tablespoons minced fresh cilantro -- (optional)
To cook pumpkin:
Preheat oven to 375 degrees. With a sharp knife, cut a 4-inch lid off top of pumpkin. (Angle cut so lid goes back on more easily.) With a large spoon, scoop out seeds and stringy fibers; discard or reserve for another use. Cover hole with a sheet of foil and set pumpkin lid back on top. Place in a baking pan with 1/2-inch water; bake until inside is tender, 50 minutes to 1 hour. Remove from oven and keep warm.
Pilaf:
Heat oil in a large saucepan. Add onion, peppers, zucchini and shallots. Saute until vegetables are tender, about 7 minutes. Stir in rice, raisins, black pepper, turmeric and salt; cook 1 minute more. Add water; cover and cook over medium-low heat until liquid is absorbed, about 45 minutes. Fluff pilaf with a fork and stir in broccoli and cilantro if desired. Spoon pilaf into pumpkin and cover with lid. (Discard foil.) Set stuffed pumpkin on a large platter in center of table. When serving pilaf, scrape inside of pumpkin with serving spoon and mix pumpkin into pilaf.
Makes 4 servings.
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