Rice Stuffed Pumpkin - cooking recipe

Ingredients

1 small pumpkin
1/2 cup rice
1/2 cup water
1 small onion
oil, for sauteeing
1/2 cup prune, chopped (optional)
1/2 cup craisins
1/2 cup currants
1/2 cup cilantro (may be mixed with parsley)
3 tablespoons dried mint
salt
pepper
2 tablespoons pomegranate paste
2 tablespoons tomato paste

Preparation

Wash pumpkin well. Cut a 'hat' or cover out of the top of the pumpkin. Clean the inside of the pumpkin of seeds and 'strings'.
Cook rice in water and salt till water is absorbed and rice is still a little 'al dente'.
In a separate pan, brown the onion in oil.
Add chopped prunes, craisins, currants, and cilantro, parsley, and mint to onions and mix well.
Add salt and pepper.
Add tomato paste and pomegranate paste.
Add rice and mix.
Stuff pumpkin with rice mixture.
Place 'hat or cover on pumpkin. Cover tightly with foil. Place on oven proof tray.
Cook in oven at 400 degrees F. for 3 hours. (May require longer for larger pumpkin.).
To serve place on serving plate without foil or at least top half of foil removed. Either remove lid and scoop from the top or cut right into the pumpkin to serve the fruited rice and pumpkin.