Pumpkin Stuffed with Savory Wild Rice and Vegetables - Lilac Hedge Farm
For serving, whether you opt for small “baby” pumpkins, a Cinderella pumpkin, or a pie pumpkin, it offers a dramatic presentation as the cooked pumpkin takes it
Ingredients
- 1 medium pumpkin
- 1 cup wild rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup mushrooms, sliced
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
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