SCENTED RICE IN BAKED PUMPKIN

Scented Rice in Baked Pumpkin image

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

Provided by Taste of Home

Time 1h5m

Yield 2 servings.

Number Of Ingredients 12

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

Steps:

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., 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, cinnamon and, if desired, cardamom., Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.

Nutrition Facts : Calories 389 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 5g fiber), Protein 7g protein.