Roasted Rice Stuffed Sugar Pumpkins
- 2 2 to 3-pound sugar pumpkins
- 1 teaspoon granulated garlic powder
- 1 Tablespoon Riceland Rice Bran Oil or canola oil
- ½ pound mild Italian sausage
- 1 ½ cups chopped onion
- 1 teaspoon rubbed sage
- 1 Tablespoon minced garlic
- 2 teaspoons red pepper flakes
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1 teaspoon ground turmeric
- 2 cups Riceland Plump and Tender Medium-Grain Rice
- ¼ cup chopped dried apples
- ¼ cup chopped dried apricots
- ¾ cup dried cranberries (not Cranraisins)
- 4 cups chicken or vegetable stock
- Kosher salt
- Freshly cracked black pepper
- Chopped flat-leaf parsley as garnish
- Cut off the top of the pumpkins about 1-inch below the top, leaving stem in place; clean and set aside.
- Remove seeds and fibrous flesh from inside the pumpkins; sprinkle inside of each pumpkin with salt, pepper and ½ teaspoon granulated garlic Wrap the bottoms of the pumpkins 2 – 3 inches with heavy-duty aluminum foil and set in a large baking dish.
- In a very large skillet or saucepan over medium-low heat, heat the oil and sauté the Italian sausage until the pink is mostly gone; add in onion, rubbed sage, minced garlic, red pepper flakes, ginger, allspice and turmeric. Sauté until the onion is tender and sausage is cooked through.
- Stir in rice, apple, apricots and cranberries. Stir until the rice is coated and glossy.
- Pour in stock, cover and reduce heat to lowest setting. Cook 15 minutes. Adjust seasonings.
- Bring a kettle of water to boiling while the rice cooks.
- Preheat oven to 400 degrees.
- Spoon rice mixture into pumpkin cavities; press tops firmly on pumpkins (They will probably sit above stuffing an inch or so.).
- Pour about an inch of boiling water into the baking pan.
- Bake pumpkins until tender when pierced with a toothpick or knife, about 1 ½ hours. Set aside tops during the final 20 minutes of baking so tops of stuffing will brown slightly.
- To serve, remove pumpkins from baking pan and let rest 10 – 15 minutes before slicing.
- Place whole on a serving platter or slice into 4 equal segments and place on each plate, mounding rice stuffing on top. Garnish with chopped parsley, if desired.
by The Women Bloggers/Riceland Blogger Debbie Arnold of DiningWithDebbie.net