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 suit your taste—it’s impossible to go wrong!” —Lynn Heisel, Jackson, Missouri
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- 1 small pie pumpkin about 2 pounds
- 1 tbsp olive oil
- 1/2 cup uncooked brown rice
- 1 cup water
- 1/4 cup coarsely chopped pecans toasted
- 3 dried apricots chopped
- 2 tbsp raisins
- 1/4 tsp salt
- 1/4 tsp curry powder
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cardamom optional
- 1/8 tsp 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° until tender. 35-40 minutes.
- 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, 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 for soup, mash for a side dish, or cube and stir into stuffing or pilaf.
1 each: 389 calories, 15g fat (2g saturated fat), 0 cholesterol, 309mg sodium, 62g carbohydrate (13g sugars, 5g fibre), 7g protein.