Author :: Mrs Liz
Category :: Ethnic Recipes
Ingredients ::
- 4 Lbs. pumpkin
- 1-1/2 cup long grain rice
- 2 large tart cooking apples (like Granny Smith) peeled, cored and diced
- 1/2 cup golden raisins
- 1/2 cup dried sour cherries
- 8 Tablespoons (1 stick) unsalted butter, melted
- 1 Tablespoon sugar or more to taste
- 3/4 teaspoon ground cinnamon
- salt to taste
- 1/4 cup hot water
Russian
By: Jacob Cornelius, West Bend, Wisconsin
Cut the stem and some of the top of the pumpkin as if you were about to carve a jack o'lantern. Set aside the lid.
Remove the seeds and membrane of the pumpkin and discard (or save and roast the seeds).
Using a spoon or melon baller, scoop out the flesh of the pumpkin as much as you can without piercing the skin.
Chop the flesh into small pieces and set aside.
In a large saucepan, bring 3 quarts of salted water to a boil and dump in rice. Cook over high heat, covered until still a bit hard to bite, about 15 minutes. Drain well.
Meanwhile, remove one rack from the oven and use the lowest rack space; preheat oven to 325 degrees.
In a large bowl, combine pumpkin, partially cooked rice, raisins, dried sour cherries and melted butter. Season with sugar, salt and cinnamon. Spoon stuffing loosely into the pumpkin, sprinkle with hot water and put the lid back onto the pumpkin tightly.
Place pumpkin onto a baking sheet and bake until pumpkin is tender to a point of a knife, about 2 hours.
Cut into wedges and serve.
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