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1
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6-7
lb. Pumpkin (sugar pumpkin or other suitable for eating
pumpkin) |
Cut
off top of pumpkin to make a lid. Remove the seeds and scrape
out any stringy pulp.
Heat oil and sauté onion until it is soften. Add 2 garlic
cloves, continue to saute for 30 sec., add all other dry
ing. stir until it is glossy. Pour in stock, bring to boil.
Cover and simmer for 15 min. Rice should be damp and not
very fluffy.
Rub inside of pumpkin
with garlic and rub some salt.
Spoon rice into pumpkin
cavity. Press lid firmly on top. Wrap bottom 2-3 inches
of pumpkin in two layers of foil to protect contact with
water. Place in a roasting pan and add 1 inch of boiling
water to the pan.
Bake until it is
tender when pierced, about 1.5 hours. Allow to rest before
serving for about 10 minutes. Cut wedges like a cake and
place each wedge on a serving plate, mound with rice stuffing.
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