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
Featured In: 7 Recipes for Baked Pumpkins
- 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
- 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
Reviews for Scented Rice in Baked Pumpkin
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 7, 2010
"The flavor of pumpkin is not there because the rice and the pumpkin is cooked separate."