Description
A delightful dish that combines wild rice with pecans and herbs, stuffed in mini pumpkins for a charming presentation and hearty flavor.
Ingredients
Scale
- 4 mini pumpkins
- 1 cup wild rice
- 2 cups vegetable broth
- 1/2 cup pecans, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the mini pumpkins and scoop out the seeds.
- Cook the wild rice in vegetable broth according to package instructions (30-35 minutes) until tender.
- In a skillet, heat olive oil over medium heat; sauté the onion, garlic, and celery until soft (about 5 minutes).
- Mix the cooked rice with the sautéed vegetables, chopped pecans, thyme, salt, and pepper.
- Stuff each mini pumpkin with the rice mixture.
- Place the pumpkins in a baking dish, drizzle with olive oil, cover with foil, and bake for 30-35 minutes until tender.
- Let cool slightly before serving, garnished with extra pecans or herbs if desired.
Notes
For added flavor, consider incorporating dried cranberries or a sprinkle of cheese into the stuffing. You can also use larger pumpkins if desired, adjusting cooking times as necessary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg