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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.