Pumpkin with Rice Stuffing

Ingredients:
1 5 or 6 lb.pumpkin (make sure there is a stem)
2 tablespoons butter
1 medium onion (to yield 1/2 cup) -- chopped
1 medium celery stalk (to yield 1/2 cup) -- sliced
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
1/4 cup raisins or currants
1 teaspoon salt
1/4 teaspoon pepper
2 slices whole wheat bread -- cut into cubes
1 cup apple cider

Directions:
Heat oven to 375 F. Cut out lid from top of pumpkin. Remove seeds and fibers from pumpkin. Melt butter in a 10" skillet over medium heat. Cook onion and celery in butter, stirring occasionally until tender. Stir in remaining ingredients except cider.

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Fill pumpkin with rice mixture. Pour cider over rice mixture. Cover with pumpkin lid. Place pumpkin in ungreased 8 x 8" pan. Bake for about 2 hours or until pumpkin is tender. Let stand 15 minutes. To serve, remove lid and cut pumpkin into wedges.

Serves 6.

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Recipe submitted by: Cindy Sanchez -