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Description
There are a variety of ways to cook pumpkin, which is a good source of beta carotene, an antioxidant that may help prevent cancer and heart disease. Other than turning pumpkins into pies and soups, you can bake and hollow them out, Betrue says. She likes to fill mini pumpkins with wild rice and serve them as a side dish with pecan-honey chicken and glazed carrots.
Ingredients
- 4 miniature pumpkins
- 1c wild rice (not the quick-cooking kind)
- 2c chicken broth
Instructions
Preheat oven to 350 degrees.
Place pumpkins on a baking sheet and bake until their tops turn brown, about 15-25 minutes, depending on size of pumpkins. Set aside and let cool. Slice the tops off the pumpkins, and scoop out their centers.
While the pumpkins cook, mix wild rice with chicken broth in a medium saucepan. Put the lid on the pot, and bring the mixture to a boil. Turn the heat to low, and cook until the rice is tender, about 45 minutes. Remove the pot from heat, and let it stand, covered, for 10 minutes. Fluff the rice with a fork.
Stuff the hollowed pumpkins with wild rice.
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Ah...kind of like replacing
Ah...kind of like replacing the bell peppers with mini pumpkins. Nice!