Baked Pumpkins with Wild Rice Stuffing π
Overview:
Indulge in the savory delight of Baked Pumpkins with Wild Rice Stuffing – a wholesome fusion of seasonal pumpkins and hearty rice, infused with aromatic herbs and veggies. This recipe promises a symphony of flavors and textures, perfect for a cozy lunch or snack. Embrace the warmth of the oven and the richness of wholesome ingredients with this culinary masterpiece!
- Total Time: 1 hour 20 minutes
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Servings: 8
- Calories: 335.1 per serving
- Rating: βββββ (1 review)
Ingredients:
- 2-6 pumpkins
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 6 cloves garlic, minced
- 6 cups water
- 1 1/2 cups long grain brown rice
- 2 cups wild rice
- 2 tbsp dried parsley
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp turmeric
- 1/2 cup green peas
- 1/2 cup corn kernels
- 1/2 cup grated parmesan cheese
Instructions:
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Preheat Oven: Preheat your oven to 375Β°F (190Β°C).
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Prepare Pumpkins: Using a sharp knife, carefully cut a 4- to 6-inch-wide lid off the top of each pumpkin. Scoop out the seeds and stringy fibers using a large spoon. Save the seeds for roasting if desired. Place a square of foil over the opening cut on top of each pumpkin, then place the lids on top of the foil to prevent them from falling back into the pumpkins.
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Bake Pumpkins: Arrange the prepared pumpkins in a baking pan filled with about 1/2 inch of water. Bake in the preheated oven until the insides are tender, about 45 minutes to 1 hour, depending on the size of the pumpkins. Once baked, remove from the oven and keep warm.
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Prepare Rice: While the pumpkins are baking, prepare the rice. In a large saucepan, heat the olive oil over medium-high heat. Add the chopped onion, diced bell peppers, zucchini, and minced garlic. SautΓ© until the vegetables are tender, about 8 minutes.
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Cook Rice: Stir in the water, long grain brown rice, wild rice, dried parsley, salt, pepper, and turmeric. Bring the mixture to a simmer. Cover the saucepan and cook over low heat until all of the liquid is absorbed, approximately 45 minutes. Fluff the rice with a fork, then stir in the green peas, corn kernels, and grated parmesan cheese. If preferred, you can use soy cheese as a dairy-free alternative.
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Stuff Pumpkins: Once the pumpkins are finished baking, discard the foil and spoon the cooked rice mixture into each pumpkin. Cover each pumpkin with its lid.
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Serve: When serving, ensure to scoop out some of the softened pumpkin along with the rice stuffing to enjoy a delightful combination of flavors and textures.
Nutritional Information:
- Calories: 335.1
- Fat: 5g
- Saturated Fat: 1.7g
- Cholesterol: 5.5mg
- Sodium: 408.4mg
- Carbohydrates: 63.8g
- Fiber: 5.3g
- Sugar: 6.1g
- Protein: 11.3g
Tips:
- Choose small to medium-sized pumpkins for individual servings, or one large pumpkin to serve as a centerpiece for a gathering.
- Feel free to customize the stuffing with your favorite vegetables or herbs for added flavor and nutrition.
- For a vegan-friendly option, omit the parmesan cheese or substitute it with nutritional yeast.
- Store any leftover rice stuffing separately from the pumpkins to maintain their texture and flavors.
- Experiment with different varieties of rice for unique taste and texture profiles.
Conclusion:
Baked Pumpkins with Wild Rice Stuffing offer a delectable medley of seasonal ingredients, perfect for elevating your dining experience. Whether you’re hosting a festive gathering or simply craving a nourishing meal, this recipe is sure to impress with its vibrant colors, robust flavors, and wholesome goodness. Dive into the heartwarming essence of autumn with every delightful bite of this culinary masterpiece! π½οΈπ
