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Wild Rice & Quinoa Stuffed Pumpkin

Recipe by Karin Fisk | Prep Time: minutes
  •  Gluten Free
  •  Organic
  •  Recipes
  •  Vegan

INGREDIENTS

  • 1, 4-5 pound pumpkin
  • 2 tablespoons olive oil
  • 1 cup quinoa
  • ½ cup wild rice
  • 1 qt vegetable stock (divided)
  • ¾ cup diced onion
  • 1/2 cup diced carrot
  • 1/4 cup diced celery
  • ¼ cup diced fennel blulb
  • 1 tablespoon fresh ginger (minced)
  • 1 clove of chopped garlic
  • 1 Tbsp. chopped fresh sage
  • 1/4 c. dried cranberries
  • 1/4 c. chopped, dried apricots (chopped)
  • ¼ c. dried currants
  • ¼ tsp. ground cinnamon
  • 1 dash of ground cloves
  • 2 tsp. orange zest
  • Salt & ground black pepper
  • 1 c. Herb cracker crumbs (pound in a plastic bag or
process in a food processor)
  • 1/2 c. vegetable stock

PREPARATION

  • Preheat the oven to 300 degrees (320 high elevation)
  • Wash the outside of the pumpkin to remove any dirt. Cut the top off the pumpkin 2-3” from the edge of the stem all the way around.
  • Scoop out the seeds and pith from the pumpkin. Reserve the seeds and toast for garnish (or snacking), if desired.
  • Rub the inside of the pumpkin with oil, salt and pepper.
  • Place the pumpkin in a baking dish and roast for 1 hour, until slightly soft.
  • Prepare the Quinoa buy boiling 2 cups of salted stock and stirring the quinoa in. When the stock returns to a boil, reduce the heat to medium and cook until soft, about 20 minutes.
  • Prepare the Wild Rice by adding the wild rice, 1 ½ cups of broth and a pinch of salt to a pan. Bring the mix to a boil on high then reduce to medium and cook until tender and most grains have split open, about 40 minutes.
  • Heat a large frying pan over medium high heat and add oil.
  • Add diced onion, carrot and celery and cook until slightly soft, about 5 minutes.
  • Add garlic and ginger; continue to cook until vegetables are soft, another 5 minutes.
  • Remove from heat and add cinnamon, cloves, orange zest, salt and pepper.
  • Mix the seasoned sautéed vegetables with the prepared quinoa and wild rice.
  • Stir in the dried fruit and cracker crumbs.
  • Add up to 1/2 c. of vegetable broth to moisten filling.
  • Load the roasted pumpkin with the filling and roast for 30 minutes at 350 degrees.

INGREDIENTS

  • 1, 4-5 pound pumpkin
  • 2 tablespoons olive oil
  • 1 cup quinoa
  • ½ cup wild rice
  • 1 qt vegetable stock (divided)
  • ¾ cup diced onion
  • 1/2 cup diced carrot
  • 1/4 cup diced celery
  • ¼ cup diced fennel blulb
  • 1 tablespoon fresh ginger (minced)
  • 1 clove of chopped garlic
  • 1 Tbsp. chopped fresh sage
  • 1/4 c. dried cranberries
  • 1/4 c. chopped, dried apricots (chopped)
  • ¼ c. dried currants
  • ¼ tsp. ground cinnamon
  • 1 dash of ground cloves
  • 2 tsp. orange zest
  • Salt & ground black pepper
  • 1 c. Herb cracker crumbs (pound in a plastic bag or
process in a food processor)
  • 1/2 c. vegetable stock

PREPARATION

  • Preheat the oven to 300 degrees (320 high elevation)
  • Wash the outside of the pumpkin to remove any dirt. Cut the top off the pumpkin 2-3” from the edge of the stem all the way around.
  • Scoop out the seeds and pith from the pumpkin. Reserve the seeds and toast for garnish (or snacking), if desired.
  • Rub the inside of the pumpkin with oil, salt and pepper.
  • Place the pumpkin in a baking dish and roast for 1 hour, until slightly soft.
  • Prepare the Quinoa buy boiling 2 cups of salted stock and stirring the quinoa in. When the stock returns to a boil, reduce the heat to medium and cook until soft, about 20 minutes.
  • Prepare the Wild Rice by adding the wild rice, 1 ½ cups of broth and a pinch of salt to a pan. Bring the mix to a boil on high then reduce to medium and cook until tender and most grains have split open, about 40 minutes.
  • Heat a large frying pan over medium high heat and add oil.
  • Add diced onion, carrot and celery and cook until slightly soft, about 5 minutes.
  • Add garlic and ginger; continue to cook until vegetables are soft, another 5 minutes.
  • Remove from heat and add cinnamon, cloves, orange zest, salt and pepper.
  • Mix the seasoned sautéed vegetables with the prepared quinoa and wild rice.
  • Stir in the dried fruit and cracker crumbs.
  • Add up to 1/2 c. of vegetable broth to moisten filling.
  • Load the roasted pumpkin with the filling and roast for 30 minutes at 350 degrees.

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