Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins

By Ellie

8 Person

115 Minutes

510 Calories

Cutest little foods ever! I can't believe I'd never cooked with them until now...all the years I have been missing out on their cuteness! This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、breakfast recipes、appetizers recipes.

Ingredients

1 cup manchego cheese shredded (optional)
salt and pepper to taste
1 cup dried cranberries
1/4 cup apple cider
1 cup raw pecans chopped
2 tbsp. fresh thyme chopped
3/4 pound brussels sprouts halved and then shredded, about 2 cups
2 tbsp. olive oil
6-8 mini pumpkins
2 1/2 cups water
1 1/4 cups uncooked wild rice

Method

01

In a large saucepot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy.
02

Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes. Preheat the oven to 400℉.
03

Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt and pepper. Roast for 15-20 minutes or until the pumpkins are just tender.
04

Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt and pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans, and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.
05

Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.
06

Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!

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Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins

4.7

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 510 Kcal
Prep Time 25 Mins
Cook Time 90 Mins
Total Time 115 Mins

02 Ingredients

1 cup manchego cheese shredded (optional)

salt and pepper to taste

1 cup dried cranberries

1/4 cup apple cider

1 cup raw pecans chopped

2 tbsp. fresh thyme chopped

3/4 pound brussels sprouts halved and then shredded, about 2 cups

2 tbsp. olive oil

6-8 mini pumpkins

2 1/2 cups water

1 1/4 cups uncooked wild rice

03 Method

Step 1

In a large saucepot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy.

Step 2

Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes. Preheat the oven to 400℉.

Step 3

Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt and pepper. Roast for 15-20 minutes or until the pumpkins are just tender.

Step 4

Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt and pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans, and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.

Step 5

Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.

Step 6

Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!

04 Author