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stuffed-pumpkin-2 recipe

Date:          Tue, 31 Oct 1995 10:44:43 -0500
 From: "Celeste McNab" (CELESTEM@ular.upenn.edu)
                  Stuffed Pumpkin
 5 to 6 lb pumpkin
 1/2 cup chopped onion
 1/2 sliced celery
 2 T veggie broth
 1 1/2 cups cooked brown rice
 1/2 cup cooked wild rice
 2 slices whole wheat bread, cubed
 1/4 cup currants or raisins
 16oz can of whole peeled tomatoes,drained and chopped
 2 t salt
 1/4 t pepper
 1 cup unsweetened apple cider
 Heat oven to 375F. Cut 1 inch slice off top of pumpkin to make a lid. 
  Remove all the inside stuff. Cook onion and celery in veggie broth 
 until tender. Stir in remaining ingredients except cider.  Fill 
 pumpkin with rice mixture.  Pour cider over filling. Cover with 
 pumpkin lid and place in 8x8x2 ungreased pan.  Bake about two hours 
 or until pumpkin is tender. Let stand 15 minutes. To serve, remove 
 lid and cut into wedges. Enjoy!
 kwvegan vegan