Elegant Stuffed Pumpkin
| Yield: | 5 Servings |
| Categories: | Vegetarian, Fat-Free |
| 1 | 5-pound pumpkin | |
| 2 | To 3 cups brown rice, | |
| Cooked | ||
| 2 | c | Crumbled dry whole wheat |
| Bread (or part corn bread | ||
| Etc ) I used bread | ||
| Crumbs and corn meal. | ||
| 1 | Onion, chopped | |
| 1/2 | To 1 cup chopped celery and | |
| Leaves | ||
| 2 | Apples (tart and unpeeled), | |
| Chopped | ||
| 1 | c | Roasted chestnuts or a |
| Andful of cashew nuts, cut | ||
| In half. | ||
| x | Herbs: Sage, savory, | |
| Marjoram, oregano, and | ||
| Paprika to taste. I used | ||
| About a teaspoon | ||
| Each | ||
| 1 | To 2 cups vegetable stock | |
| 1/4 | To 1/2 cup butter, melted, | |
| Or safflower oil. | ||
| [ed ...Necessary?] | ||
| Soy sauce or salt to taste. |
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