Wild Rice Stuffed Mini Pumpkins

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.