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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
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    2 servings


  • 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 6 wedges. Remove loose fibers and seeds from the inside, and discard seeds or save them for toasting. Brush wedges with oil. Place on an ungreased 15x10x1-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, if desired, cardamom.
  • Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.

Test Kitchen tips
  • Use the leftover roasted pie pumpkin any way you would used cooked winter squash: puree and use in soup, mash for a side dish, cube and stir into stuffing or pilaf.
  • Nutrition Facts
    1 each: 389 calories, 15g fat (2g saturated fat), 0 cholesterol, 309mg sodium, 62g carbohydrate (13g sugars, 5g fiber), 7g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    • coregprod001aa
      Nov 16, 2010

      No comment left

    • kaystinson
      Oct 7, 2010

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

    • csmitty55
      Oct 22, 2009

      No comment left

    • BIGED13
      Nov 3, 2008

      No comment left