Pump It Up

Rice-stuffed pumpkin One item got cut from our 2010 Thanksgiving menu when we realized we had too many other side dishes. This year, my wife prepared a rice-stuffed pumpkin, which was our contribution to the Thanksgiving feast at a friend’s house.

When we lived in Burbank, we spent most of our Thanksgivings with friends. The rice pumpkin was part of their traditional menu. They said they used a “sugar pumpkin.” The gourd we bought this year was labeled “pie pumpkin.” We used Near East Long Grain & Wild Rice but not the flavor packet that was in the box. Instead, my wife improvised her own seasoning mix. She used pumpkin pie spice, cinnamon, a sautéed onion and a Granny Smith apple.

Pumpkin was on the dessert menu too. My wife baked iced pumpkin cookies that were a hit with the other guests. So was a delicious pumpkin pie that another guest purchased at Graeter’s in Cincinnati before driving south for the party.

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