Pumpkin with Wild Rice
Author: Clean Eating Online
- 1 lb. wild rice
- 2 lb. baby spinach
- ¼ cup plus 2 Tbsp. extra virgin olive oil, divided
- 6 cups sliced button mushrooms (1 ½ lb.)
- 1 large onion, chopped (2 cups)
- 1 cup diced celery
- 9 cloves garlic, minced, divided
- 3 Tbsp. chopped fresh sage, divided
- 2 cups fresh or frozen corn kernels
- 1 ½ cups cooked kidney beans or 1 (15 oz.) can kidney beans, rinsed and drained
- 1 cup chopped toasted pecans
- 1 (6-8 lb.) cooking pumpkin
- Preheat oven to 350 degrees. Cook wild rice according to package directions. Transfer to bowl.
- Bring ½ cup water to a bowl in a skillet.
- Add spinach and cook for 4 minutes or until wilted. Drain and cool. Squeeze water from spinach, chop and add to rice in bowl.
- Heat 2 Tbsp. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbsp. sage, and 2 tsp. thyme. Saute for 10 minutes or until all liquid has evaporated. Stir in corn and kidney beans and saute for 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans and season with salt and pepper, if desired.
- Line a baking sheet with foil. Cut top from pumpkin and scoop out seeds and pulp.
- Combine remaining ¼ cup oil, remaining 5 tsp. garlic, 2 Tbsp. sage, ans 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top and bake for 1 ½ to 2 hours or until pumpkin is tender when side is pierced with a knife. Uncover and bake for 10 to 20 minutes more. Makes 12 servings.
Calories: 376 Fat: 15 g Carbohydrates: 55 g Sugar: 8 g Fiber: 9 g Protein: 11 g