Pumpkin is known as a traditional ingredient for Thanksgiving dessert, but why not throw it into the mix as an entree? This hearty, zesty dish is stuffed full of nutritious ingredients that won’t leave you feeling, well, stuffed.
Wild Rice Stuffed Mini Pumpkins, Serves 4
Cooking time: 30-40 minutes
Bake time: 15-25 minutes
- 1/2 cup uncooked wild rice
- 4 mini pumpkins
- Juice of 1 orange
- 2 teaspoons honey
- 1/4 teaspoon ground black pepper
- 1/4 cup dried cranberries
- 2 tablespoons chopped pecans
- 1 teaspoon orange zest
- 1 teaspoon chopped fresh mint
- 1/2 teaspoon fine sea salt
Preheat the oven to 375°F.
In a medium saucepan, combine wild rice and enough water to cover by 1-inch. Bring to a boil and then simmer until the rice is cooked through and begins to “pop” the grain, 30 to 40 minutes. Drain and rinse with cold water. Transfer to a medium-size bowl.
Meanwhile, cut the tops off pumpkins. Using a large spoon, scoop out seeds and strings. Place pumpkins upside down in a baking pan with 1/3 inch of water. Bake for 15 minutes. Carefully turn pumpkins upright and return to the oven until flesh is tender when pierced with a fork, about 5 to 10 more minutes.
Combine the orange juice and add honey, and pour over reserved rice. Add salt, pepper, cranberries, pecans, orange zest and mint. Stuff rice into pumpkins and serve.
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