| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Pumpkin; 10" diameter (size of 2 1/2 quart casserole) | |
| 2 | c | Cooked brown rice |
| 2 | c | Canned or cooked kidney beans, drained & rinsed |
| 1 | cn | (small) chopped chilies (we didn't have any) |
| 1 | Chopped onion | |
| 3 | Cloves minced garlic | |
| 2 | ts | Dried basil |
| 1 | ts | Oregano |
| 1 1/2 | ts | Salt |
| 2 | Sliced tomatoes (i used canned diced tomatoes and drained the juice) | |
| 1 | cn | Corn; drained |
| 3/4 | c | Grated ff cheddar cheese |
INSTRUCTIONS
preheat oven to 400 degrees. cut lid in top of pumpkin and scoop out seeds. mix together rice, beans, seasonings and put into pumpkin. layer corn then tomatoes. put pumpkin lid on, place in baking dish with one inch water and bake at 400 for one hour. remove lid and top with cheese. replace lid and bake another 1/2 hour (we did 15 minutes) until pumpkin is teder. serve out of pumpkin shell, being sure to spoon some cooked pumpkin with each. Posted to fatfree digest V97 #269 by "Jackson, Mandy" <mjack@usia.gov> on Nov 18, 199
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