Wild Rice Stuffed (Mini) Pumpkins

Ingrédients

• 1 1/2 cups (12oz) wild rice, rinsed
• 1 tbsp avocado oil or canola
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 3 cups vegetable broth
• 4-5 mini pumpkins or 3-4 acorn squash
• Oil spray
• Salt
• Black pepper
• All-purpose seasoning (if desired)

Préparation

1. 1

   Place all ingredients in pot. Cook according to...: Place all ingredients in pot. Cook according to specific cooker you have. Make sure to use brown rice setting.

2. 2

   Rinse wild rice in fine mesh strainer under...: Rinse wild rice in fine mesh strainer under cold water. Let drain.

3. 3

   In shallow pot, add oil and heat on...: In shallow pot, add oil and heat on medium.

4. 4

   Add onions and garlic. Saute until fragrant. Pour...: Add onions and garlic. Saute until fragrant. Pour in broth and add garlic powder and salt.

5. 5

   When the water has come to a boil,...: When the water has come to a boil, lower the heat to simmer and cover the pan.

6. 6

   Cook at a simmer for 45 minutes. When...: Cook at a simmer for 45 minutes. When done, rice will be chewy and some of the grains will have burst open. If rice still seems under cooked, add 1/4 cup more liquid and cook additional 10 minutes.

7. 7

   Pre-heat oven to 425 degrees F.

8. 8

   Rinse and pat dry pumpkins. Slice tops off....: Rinse and pat dry pumpkins. Slice tops off. Use a spoon to scoop out inside. Place on baking sheet.

9. 9

   Spray or brush each pumpkin with oil. Season...: Spray or brush each pumpkin with oil. Season with salt and black pepper or all purpose seasoning. Place on baking sheet. Roast in oven for 25-30 minutes until brown and cooked through.

10. 10

    Fill each pumpkin with rice and return to...: Fill each pumpkin with rice and return to oven at 350 degrees F for 10 minutes. Serve warm.