Scented Rice in Baked Pumpkin

By zhanghengshuo

2 Person

65 Minutes

389 Calories

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! Use the leftover roasted pie pumpkin any way you would use cooked winter squash: puree and use in soup, mash for a side dish, cube and stir into stuffing or pilaf.

Ingredients

1/4 tsp. Ground cumin
1/4 tsp. Ground cardamom, optional
1/4 tsp. Ground cinnamon
1/4 tsp. Curry powder
1/4 tsp. Salt
2 tbsp. Raisins
3 Dried apricots, chopped
1 cup Water
1/2 cup Uncooked brown rice
1 tbsp. Olive oil
1 Small pie pumpkin

Method

01

Wash pumpkin; cut into 6 wedges. Remove loose fibers and seeds from the inside and discard or save seeds for toasting.
02

Brush wedges with oil. Place onto an ungreased 15x10x1-in. baking sheet. Bake at 400°F for 35-40 minutes or until tender.
03

Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid are absorbed and rice is tender.
04

Stir in the pecans, apricots, raisins, salt, curry, cinnamon and, if desired, cardamom.
05

Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.

Related Tags

Scented Rice in Baked Pumpkin

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 2 servings
Calorie 389 Kcal
Prep Time 30 Mins
Cook Time 35 Mins
Total Time 65 Mins

02 Ingredients

1/4 tsp. Ground cumin

1/4 tsp. Ground cardamom, optional

1/4 tsp. Ground cinnamon

1/4 tsp. Curry powder

1/4 tsp. Salt

2 tbsp. Raisins

3 Dried apricots, chopped

1 cup Water

1/2 cup Uncooked brown rice

1 tbsp. Olive oil

1 Small pie pumpkin

03 Method

Step 1

Wash pumpkin; cut into 6 wedges. Remove loose fibers and seeds from the inside and discard or save seeds for toasting.

Step 2

Brush wedges with oil. Place onto an ungreased 15x10x1-in. baking sheet. Bake at 400°F for 35-40 minutes or until tender.

Step 3

Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid are absorbed and rice is tender.

Step 4

Stir in the pecans, apricots, raisins, salt, curry, cinnamon and, if desired, cardamom.

Step 5

Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.

04 Author