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Scented Rice in Baked Pumpkin Recipe

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“This easy, delicious and healthy side is a showpiece that always delights,” writes Lynn Heisel from Jackson, Missouri. “You can use grain, squash, fruits and nuts to suite your taste-it's impossible to go wrong!”

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2 Servings
Prep: 30 min. Bake: 35 min.

Ingredients

1 small pie pumpkin (about 2 pounds)
1 tablespoon Crisco® Pure Olive Oil
1/2 cup uncooked brown rice
1 cup water
1/4 cup coarsely chopped pecans, toasted
3 dried apricots, chopped
2 tablespoons raisins
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom, optional
1/8 teaspoon ground cumin

Directions

Wash pumpkin; cut into six wedges. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. Brush wedges with oil. Place onto an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 400° for 35-40 minutes or until tender.
Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and cardamom if desired.
Set four pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture. Yield: 2 servings.

Nutrition Facts: 1 pumpkin wedge and 3/4 cup rice equals 389 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 309 mg sodium, 62 g carbohydrate, 5 g fiber, 7 g protein.

Scented Rice in Baked Pumpkin published in Cooking for 2 Fall 2008, p44

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