October Food Group

For October's food group, I thought it appropriate that our ingredient be pumpkin. Each of the girls in the group brought a different (or a few different) pumpkin dish(es). It was a delicious meal and a fun excuse to get together and chat.

I decided to make Scented Rice in Baked Pumpkin from one of my Cooking for Two magazines. I really wanted to make something that I would never really make otherwise.

Here's the recipe:

1 small pie pumpkin (about 2 pounds)
1 tablespoon olive oil
1/2 cup uncooked brown rice
1 cup water
1/4 cup coarsely chopped pecans, toasted
3 dried apricots, chopped
2 tablespoons raisins
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin

Wash pumpkin; cut into six wedges. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. Brush wedges with oil. Place onto ungreased 15-in. x 10-in. x 1 in. baking sheet. Bake at 400 degrees for 35-40 minutes or until tender.

Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Stir in the pecans, apricots, raisins, salt and curry powder. Set four pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.

**Keep in mind, this recipe is intended for two servings. To use the rest of your pumpkin or additional pumpkins, break out your calculator.

Stay tuned for next month when our main ingredient will be bacon...