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Scented Rice in Baked Pumpkin Recipe

Scented Rice in Baked Pumpkin Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 35 min. YIELD:2 servings

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

  • 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.

Nutritional 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.