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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
  • ½ cup diced carrot
  • ¼ cup diced celery
  • ¼ cup diced fennel bulb
  • 1 tablespoon fresh ginger (minced)
  • 1 clove of chopped garlic
  • 1 Tbsp. chopped fresh sage
  • ¼ c. dried cranberries
  • ¼ 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)
  • ½ 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 by 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
  • ½ cup diced carrot
  • ¼ cup diced celery
  • ¼ cup diced fennel bulb
  • 1 tablespoon fresh ginger (minced)
  • 1 clove of chopped garlic
  • 1 Tbsp. chopped fresh sage
  • ¼ c. dried cranberries
  • ¼ 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)
  • ½ 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 by 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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