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Wild Rice Stuffed Mini Pumpkins
- 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 sauce pan, 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.
See our Terms of Service.
- 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