BAKED PUMPKIN WITH VEGETABLE PILAF
1 5-6 pound pie pumpkin
1 tablespoon oil
1 small diced onion
1 red bell pepper, seeded and diced
1 small jalapeno, seeded and diced
1 small zucchini, seeded and minced
2 tablespoons minced shallot
1 ½ cup wild rice, or brown rice
¼ cup raisins
½ teaspoon ground black pepper
¼ teaspoon turmeric
¼ teaspoon salt
3 cups water
8 medium broccoli florets, blanched (or frozen, thawed)
2 tablespoons minced fresh cilantro (optional)
To cook pumpkin, preheat oven to 375. With a sharp knife, cut a 4 inch lid off the top of the pumpkin. Scoop out the seeds and stringy fibers. Cover the hole with a sheet of foil and set pumpkin lid back on top. Place in a baking pan with ½ inch water and bake approx 50 min, until inside is tender. Remove and keep warm.
To make pilaf, heat oil in a large saucepan, add onions, red bell and jalapeno peppers, zucchini, and shallots. Saute until vegetables are tender, about 7 minutes. Stir in rice, raisins, pepper, turmeric, and salt. Cook 1 min. Add water. Cover and cook on medium-low heat, until liquid is absorbed, about 45 minutes. Fluff with a fork and stir in broccoli and cilantro, if desired. Spoon the pilaf into the pumpkin when finished and serve by scooping out pumpkin with the pilaf.