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Scented Rice in Baked Pumpkin

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

By Taste Of Home Editorial Team

Recipe by Lynn Heisel, Jackson, Missouri

Tested by Taste Recipes Test Kitchen

Taste Recipes'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

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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.
    • Test Kitchen Approved

    Scented Rice in Baked Pumpkin

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    Prep Time 30 min
    Cook Time 35 min
    Yield 2 servings

    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
    Text Ingredients

    Directions

    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. 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. 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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