Pumpkin with Rice Stuffing
1 5 or 6 lb.pumpkin (make sure there is a stem)
2 tablespoons butter
1 medium onion (to yield 1/2 cup) -- chopped
1 medium celery stalk (to yield 1/2 cup) -- sliced
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
1/4 cup raisins or currants
1 teaspoon salt
1/4 teaspoon pepper
2 slices whole wheat bread -- cut into cubes
1 cup apple cider
Heat oven to 375 F. Cut out lid from top of pumpkin. Remove seeds and fibers from pumpkin. Melt butter in a 10" skillet over medium heat. Cook onion and celery in butter, stirring occasionally
until tender. Stir in remaining ingredients except cider.
Fill pumpkin with rice mixture. Pour cider over rice mixture. Cover with pumpkin lid. Place pumpkin in ungreased 8 x 8" pan. Bake for about 2 hours or until pumpkin is tender. Let stand 15 minutes.
To serve, remove lid and cut pumpkin into wedges.