WILD RICE STUFFED MINI PUMPKINS

By blum099

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.



Per Serving: 170 calories (30 from fat), 3g total fat, 0g saturated fat, 5g protein, 35g total carbohydrate (3g dietary fiber, 12g sugar), 0mg cholesterol, 290mg sodium

Ingredients

• 1/2 cup uncooked wild rice
• 3 to 4 cups water
• 4 mini pumpkins
• Juice of 1 orange
• 2 teaspoons honey
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 2 tablespoons chopped pecans
• 1 teaspoon orange zest
• 1 teaspoon chopped mint

Details

Servings 4

Preparation

Step 1

Preheat oven to 375°F.

In a small sauce pan, add wild rice and fill with enough water to cover and allow room to boil like cooking pasta. Bring to a boil and then simmer for approximately 30 to 40 minutes. Rice is done when it starts to "pop" the grain.

While rice cooks, cut tops off pumpkins. Using a large spoon, scoop out seeds and strings. Place pumpkins upside down in a pan with 1/3 inch of water. Bake for 15 minutes. Carefully turn pumpkins upright and return to oven until flesh is tender when pierced with a fork, about 5 to 10 more minutes.

When rice is cooked, pour into a colander and rinse with cold water. Place the rice in a medium size bowl.

Juice orange and add honey, mixing together. Pour over rice. Add salt and pepper, and stir well. Stir in cranberries, pecans, orange zest and mint. Adjust seasonings if needed. Stuff rice into pumpkins and serve.

Nutrition