Rice Pilaf in a Pumpkin

one 2-3 pound pie pumpkin
4 cups water
1 teaspoon salt
1 cup uncooked long-grain rice
1/2 cup diced dried apricots
1/2 cup craisins
1 Granny Smith or Golden Delicious Apple, cored and diced
2 tablespoons sugar (or to taste)
1/2 teaspoon cinnamon (or to taste)
2 tablespoons melted butter

1.  Bring the water to a boil in a medium saucepan. Add the salt and rice. Cook, uncovered, for about 15 minutes. Stir in the apricots and craisins and cook for another minute. Remove from the heat and drain. Place in a large mixing bowl. Mix in the sugar, cinnamon, and melted butter. Let cool while you prepare the pumpkin.

2.  Cut about one inch off the top of the pumpkin and reserve to use as a lid. Clean out the inside of the pumpkin. Scrape out about 1 cup of the pulp and chop finely.

3.  Add the chopped pumpkin and apple to the rice mixture and mix well to combine. Stuff the pumpkin with the mixture, cover with the reserved lid, and place in a buttered shallow baking dish just large enough to hold the pumpkin comfortably. Put a little water in the bottom of the dish to keep the pumpkin from scorching. Bake in a 350F oven until tender, about 1 1/2 hours. Serve cut in wedges, with a portion of the rice stuffing on top of each piece.

 Serves 4 - 6.

Arlene Vrlec