Mini Wild Rice Stuffed Pumpkins

• Prep Time: 35 Mins 
• Cook Time: 45 Mins 
• Total Time: 1 Hour 20 Mins 
• Yield: 8 Pumpkins 

Ingredients

• 8 mini pumpkins 
• 2 tablespoons of olive oil 
• 1 onion, diced 
• 2 cloves of garlic, minced 
• 1 cup of celery, chopped 
• 1 cup of carrots, sliced into medallions 
• 8 oz. of brussel sprouts, stems removed, and sliced in half 
• 1 ½ teaspoons rosemary 
• 1 ½ teaspoons thyme, plus a few sprigs for cooking 
• 1 ½ teaspoons Sage  
• 1 teaspoon salt 
• ¼ teaspoon black pepper 
• 2 cups wild rice 
• 3 ½ cups vegetable stock 
• 1 cup pecan 
• ½ cup fresh or dried cranberries 

Instructions

1. Clean your mini pumpkins. Carve out the tops and set aside. Scrape out any seeds and innards, then brush the insides, outsides, and tops with olive oil. 

2. Heat about 1 tbsp of olive over medium heat in a heavy bottom pan. Add in the onions and cook until they’re translucent. Add garlic, celery, and carrots and cook for 5 minutes. 

3. Stir in Brussel sprouts, rosemary, thyme, sage, salt and black pepper and cook for 1 minute, until the herbs become fragrant. Add in the rice, vegetable stock, pecans, and cranberries. Bring to a boil, then bring the heat down to a simmer. Cover and cook until the rice and al dente (30-35 minutes).  

4. Preheat oven to 375°F. Spoon rice mixture into the pumpkins, and top with their lids. Place into a braiser or Dutch oven, and cover with lid. Place in the preheated oven and cook for about 45 minutes, or until the pumpkins are lightly soft to the touch and golden brown around the edges. Serve immediately.  

Try adding mushrooms, ground sausage, or ground turkey! 

Recipe adapted from: https://bromabakery.com/mini-wild-rice-stuffed-pumpkins/print/19405/