Baked Pumpkins with Wild Rice
small 2- to 6-pound pumpkins (the number of pumpkins will depend on their size or the number of people you are serving)
2 tablespoons olive oil
1 large onion, finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 medium zucchini, finely diced
6 cloves garlic, minced
6 1/2 cups water
2 cups long-grain brown rice
3/4 cup wild rice
2 tablespoons dried parsley
1-2 teaspoons salt
1 teaspoon pepper
3/4 teaspoon turmeric
1/2 cup green peas, fresh or frozen
1/2 cup corn, fresh or frozen
1/2 cup steamed diced carrots
1/2 cup grated Parmesan cheese or soy cheese, optional
Preheat the oven to 375? F.
With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin. Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins). Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins. Remove from the oven and keep warm.
While the pumpkins are baking prepare the rice. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, zucchini, and garlic, and saut, until the vegetables are tender, about 8 minutes. Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer. Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes. Fluff with a fork, and stir in the peas, carrots and corn. If desired, fold in the Parmesan or soy cheese. Set aside until the pumpkins are done.
When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve. When sure, be sure to serve some of the inside of the pumpkin along with the rice stuffing.