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Scented Rice in Baked Pumpkin

 Scented Rice in Baked Pumpkin
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
2 ServingsPrep: 30 min. Bake: 35 min.


  • 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.

2 of 2

Scented Rice in Baked Pumpkin (continued)

Directions (continued)

  • 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.