Scented Rice in Baked Pumpkin

Total Time:Prep: 30 min. Bake: 35 min.

Recipe by Lynn Heisel, Jackson, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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


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.
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    Scented Rice in Baked Pumpkin

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    Yield:2 servings
    Prep:30 min
    Cook:35 min
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    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
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    Directions

    1. 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. 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. 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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