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Savory Stuffed Pumpkin
5 to 6 pound pumpkin
1/2 cup chopped onion
1/2 sliced celery
2 tablespoon veggie broth
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
2 slices whole wheat bread, cubed
1/4 cup currants or raisins
16 oz can of whole peeled tomatoes, drained and chopped
2 teaspoons salt
1/4 teaspoon pepper
1 cup unsweetened apple cider

Heat oven to 375º. Cut 1 inch slice off top of pumpkin to make a lid. Remove all the inside stuff.
Cook onion and celery in veggie broth until tender. Stir in remaining ingredients except cider. Fill pumpkin with rice mixture. Pour cider over filling. Cover with pumpkin lid and place in 8x8x2 ungreased pan. Bake about two hours or until pumpkin is tender. Let stand 15 minutes. remove lid and cut into wedges.

Mary in VA

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