halfbakedharvest3.8
Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins.
Cutest little foods ever! I can't believe I'd never cooked with them until now...all the years I have been missing out on their cuteness!
👥 8 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 25 min🔥 Cook: 1h 30m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
- ●oven
- ●baking sheet
- ●skillet
- ●baking dish
📝 Preparation Steps
1
In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for ⏱️ 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after ⏱️ 45 minutes, add 1/2 cup more water and cook over low heat for another ⏱️ 15-20 minutes.
2
Preheat the oven to 400 degrees F.
3
Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for ⏱️ 15-20 minutes or until the pumpkins are just tender.
olive oil2 tablespoonssalt + pepper (to taste)
4
Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit ⏱️ 1 minute then stir. Continue to cook for another ⏱️ 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another ⏱️ 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.
olive oil2 tablespoonssalt + pepper (to taste)fresh thyme (chopped)2 tablespoonsdried cranberries1 cupmanchego cheese (shredded (optional))1 cup
5
Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.
manchego cheese (shredded (optional))1 cup
6
Place in the oven and bake for ⏱️ 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!
Nutrition Facts
calories
348 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
10 g
sugar Content
40 g
sodium Content
149 mg
protein Content
20 g
cholesterol Content
15 mg
carbohydrate Content
103 g
saturated Fat Content
5 g
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