Scented Rice in Baked Pumpkin Recipe

5 1 3
Scented Rice in Baked Pumpkin Recipe
Scented Rice in Baked Pumpkin Recipe photo by Taste of Home
Publisher Photo

Scented Rice in Baked Pumpkin Recipe

Read Reviews
5 1 3
Publisher Photo
This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suite your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 1 small pie pumpkin (about 2 pounds)
  • 1 tablespoon 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.
Originally published as Scented Rice in Baked Pumpkin in Cooking for 2 Fall 2008, p44

Nutritional Facts

1 each: 389 calories, 15g fat (2g saturated fat), 0 cholesterol, 309mg sodium, 62g carbohydrate (13g sugars, 5g fiber), 7g protein.

  • 1 small pie pumpkin (about 2 pounds)
  • 1 tablespoon 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
  1. 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.
  2. 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.
  3. Set four pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture. Yield: 2 servings.
Originally published as Scented Rice in Baked Pumpkin in Cooking for 2 Fall 2008, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forScented Rice in Baked Pumpkin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kaystinson User ID: 2128255 88555
Reviewed Oct. 7, 2010

"The flavor of pumpkin is not there because the rice and the pumpkin is cooked separate."

Loading Image