Wild Rice Stuffed Pumpkin

Wild Rice Stuffed Pumpkin is a fun and different Thanksgiving side, or just a great fall dish. The fruit gives it just a bit of sweetness, which complements the pumpkin.

Ingredients

• 2 small baking pumpkins (3-5 inches in diameter)

• 1 apple, diced

• 1/2 cup dried cranberries

• 1 cups wild rice blend (Lundberg or equivalent)

• 1 3/4 cup water

• 1 tsp. salt

Directions

With a sharp knife, cut off the tops of the pumpkins and scoop out the seeds and stringy pulp. Season inside of pumpkins with salt and pepper and set aside.

Place the rice in a 2-quart sauce pan and add the apple and cranberries, stir to mix well, then add the water and salt.

Cook according to rice package instructions.

While the rice is cooking, preheat the oven to 350F.

Spoon the rice mixture into the pumpkins, place the pumpkin tops on them and bake for 30 minutes on a naking sheet lined with foil. Check for doneness by inserting a sharp knife in an inconspicuous spot. It should slide back out of the pumpkin easily.

Full printable recipe at http://ift.tt/1I1ag45

bon appetit