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Scented Rice in Baked Pumpkin

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

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 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° until tender. 35-40 minutes.
  • 2. Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20-25 minutes. Stir in the pecans, apricots, raisins, salt, curry powder, cinnamon and, if desired, cardamom.
  • 3. Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining 2 wedges; top with rice mixture.

Nutrition Facts

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

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