Wild Rice-Stuffed Pumpkin
Wild Rice-Stuffed Pumpkin might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 13g of protein, 12g of fat, and a total of 391 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 12 and costs $2.33 per serving. 4453 people were glad they tried this recipe. A mixture of olive oil, garlic, pumpkin, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is super. Similar recipes include Wild Rice Stuffed Cabbage, Wild Rice Stuffed Pumpkins, and Wild Rice Stuffed Squash.
Servings: 12
Ingredients:
6 cups sliced button mushrooms (1 ½ lb.)
1 cup diced celery
2 cups fresh or frozen corn kernels
3 Tbs. chopped fresh sage, divided
4 tsp. chopped fresh thyme, divided
9 cloves garlic, minced, divided (3 Tbs.)
1 ½ cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained
¼ cup plus 2 Tbs. olive oil, divided
1 large onion, chopped (2 cups)
1 cup chopped toasted pecans
1 6- to 8-lb. cooking pumpkin
1 lb. wild rice blend
2 lb. fresh spinach, stemmed
Equipment:
bowl
frying pan
baking sheet
aluminum foil
oven
knife
Cooking instruction summary:
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; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.4. Preheat oven to 350°F. 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 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.
Step by step:
1. Prepare wild rice blend according to package directions.
2. Transfer to bowl.
3. Bring 1/2 cup water to a boil in bottom of skillet.
4. Add spinach, and cook 4 minutes, or until wilted.
5. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.
6. Heat 2 Tbs. oil in skillet over medium heat.
7. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.
8. Preheat oven to 350°F. Line rimmed baking sheet with foil.
9. Cut top from pumpkin, and scoop out seeds and pulp.
10. Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl.
11. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.
Nutrition Information:
covered percent of daily need
