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Wild Rice Stuffed Mini Pumpkins

Serves 4
Time 1 hr 10 min
Tender young pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish. Serve as a light lunch or with an entrée of your choice, a fresh green salad, and a glass of dry rosé or white wine for a beautiful fall dinner.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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