Pumpkins Stuffed with Wild Rice and Dried Fruit Recipe

Name: Pumpkins Stuffed with Wild Rice and Dried Fruit Recipe
Ingredients: 4 mini pumpkins (each about 5” in diameter); 1 Tbsp. extra virgin olive oil; sea salt & fresh black pepper; 1 c. packaged, uncooked wild rice mix; 1 ¼ c. vegetable stock or water; 1 whole orange, zested and juiced; ¼ c. dried cranberries or cherries; 2-3 finely chopped dried dates; 2 scallions, chopped; ½ c. toasted almond slivers (or rinse, dry and toast the pumpkin seeds from inside the pumpkins); 1 Tbsp. fresh thyme; 1/8 tsp. cinnamon; 1/8 tsp. nutmeg; 1 Tbsp. coconut nectar or raw agave

cleanplates.com

Farm-to-table meal delivery service Paleta offers fresh meals for busy people. Chef Kelly Boyer especially loves pumpkin—the highlight of this recipe!

View full recipe on cleanplates.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.

Share this recipe:

Cooking tools:

Microplane
Citrus press
Chef's knife
Cutting board
Baking sheet
Oven
Saucepan
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Fork

Ingredients

4 mini pumpkins (each about 5” in diameter)
1 Tbsp. extra virgin olive oil
sea salt & fresh black pepper
1 c. packaged, uncooked wild rice mix
1 ¼ c. vegetable stock or water
1 whole orange, zested and juiced
¼ c. dried cranberries or cherries
2-3 finely chopped dried dates
2 scallions, chopped
½ c. toasted almond slivers (or rinse, dry and toast the pumpkin seeds from inside the pumpkins)
1 Tbsp. fresh thyme
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 Tbsp. coconut nectar or raw agave