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Name: Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 1 1/4 cups uncooked wild rice; 2 1/2 cups water; 6-8 mini pumpkins; 2 tablespoons olive oil; 3/4 pound (about 2 cups) brussels sprouts halved and then shredded; 2 tablespoons fresh thyme chopped; 1 cup raw pecans chopped; 1/4 apple cider; 1 cup dried cranberries; salt + pepper to taste; 1 cup manchego cheese shredded (optional)

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INGREDIENTS

1 1/4 cups uncooked wild rice
2 1/2 cups water
6-8 mini pumpkins
2 tablespoons olive oil
3/4 pound (about 2 cups) brussels sprouts ; halved and then shredded
2 tablespoons fresh thyme ; chopped
1 cup raw pecans ; chopped
1/4 apple cider
1 cup dried cranberries
salt + pepper ; to taste
1 cup manchego cheese ; shredded (optional)

INSTRUCTIONS

See original recipe: http://www.halfbakedharvest.c...

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Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins

1 1/4 cups uncooked wild rice
2 1/2 cups water
6-8 mini pumpkins
2 tablespoons olive oil
3/4 pound (about 2 cups) brussels sprouts halved and then shredded
2 tablespoons fresh thyme chopped
1 cup raw pecans chopped
1/4 apple cider
1 cup dried cranberries
 salt + pepper to taste
1 cup manchego cheese shredded (optional)

Instructions

In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes.

Preheat the oven to 400 degrees F.

Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender.

Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.

Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.

Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 6 Servings

Calories: 336
Calories from Fat: 134 (40%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 4.4g
Cholesterol 0mg		0 %
Sodium 33.4mg		1 %
Potassium 280.6mg		7 %
Total Carbohydrate 46.6g		14 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 41.3g
Protein 8.6g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 336

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