Option 1: With uncooked rice & lentils:
1 c. cooked turkey burger
1 1/3 c. dry brown rice
2/3 c. dry lentils
1 onion, diced
3 T. powdered milk
2 T. wheat flour
2 T. brown sugar
2 t. beef bouillon
1 t. salt
1/8 t. pepper
2 T soy sauce
2 T. olive oil
5 c. hot water
Directions:
1. Preheat oven to 375*
2. Mix all ingredients and pour into a greased casserole pan (9x13)
3. Scoop out a pumpkin and place in a pie tin or pan with the top on it.
4. Cover casserole pan tightly with tinfoil.
5. Bake both pumpkin and rice stuffing in separate pans for 1 hour.
6. Stuff right before serving.
Option 2: With cooked rice & lentils:
1 onion, chopped
2 T. soy sauce
2 T. brown sugar
1 c. ground beef
2 c. cooked lentils (2/3 c. cooked in 1 1/3 c. water)
1-2 cans cream of mushroom soup
4c. cooked rice
Directions:
1. Preheat oven to 375*
2. Scoop out a pumpkin and fill it with cooked rice stuffing
3. Place pumpkin top on tightly and place in a pan.
4. Cook for 1 hour in the oven.
Serves 6
Option 3: Baked Pumpkin Casserole
1. Pressure cook on high for 22 min:
1 1/3 c. brown rice
2/3 c. dry lentils
1 t. beef bouillon
1/2 t. salt
1/2 T. olive oil
4 c. water
2. Saute on medium high heat in a large pan:
1 onion
1 1/2 T. olive oil
1 c. turkey burger (1/2 lb)
3. Whisk in:
2 T. wheat flour
1 c. milk
4. Add 6 c. baked (or microwaved) & diced pumpkin and seasonings:
2 T. brown sugar
2 T. soy sauce
1 t. beef boullion
1/2 t. salt
1/8 t. pepper
5. Stir in cooked rice and lentils
