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Cranberry, Apple and Pecan Wild Rice Stuffed Mini Pumpkins

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Cranberry, Apple and Pecan Wild Rice Stuffed Mini Pumpkins
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Prep Time 15 minutes
Cook Time 1 hour
Servings
6-8
Ingredients
  • 1 1/4 cups uncooked wild rice
  • 2 1/2 cups low sodium chicken broth
  • 6-8 mini pumpkins
  • 2 tablespoons olive oil
  • 2 small Honeycrisp apples chopped
  • 2 tablespoons fresh thyme chopped
  • 1 cup raw pecans chopped
  • 1 cup dried cranberries
  • Salt + pepper to taste
  • 1/3 cup grated parmesan cheese
Prep Time 15 minutes
Cook Time 1 hour
Servings
6-8
Ingredients
  • 1 1/4 cups uncooked wild rice
  • 2 1/2 cups low sodium chicken broth
  • 6-8 mini pumpkins
  • 2 tablespoons olive oil
  • 2 small Honeycrisp apples chopped
  • 2 tablespoons fresh thyme chopped
  • 1 cup raw pecans chopped
  • 1 cup dried cranberries
  • Salt + pepper to taste
  • 1/3 cup grated parmesan cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large sauce pot, bring the chicken broth to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the broth is gone and the rice is fluffy.
  2. Preheat the oven to 400 degrees F.
  3. Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then use to top the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15 to 20 minutes or until the pumpkins are just tender.
  4. Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the apples, thyme and pecans and cook 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries and parmesan cheese.
  5. Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture.
  6. Place in the oven and bake for 10 to 20 minutes or until the pumpkins are soft and the wild rice has heated through.

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