CBS12 IN THE KITCHEN: Stuffed mini pumpkins

Posted by Scott T. Smith / CBS12 News

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STUFFED MINI PUMPKINS
Tender young pumpkins stuffed with red rice and cranberries makes for a fun and tasty dish.

Prepare 4 Mini Pumpkins:
Cut tops off pumpkins. Using a large spoon, or ice cream scoop, scoop out seeds and strings. Place pumpkins upside down on parchment-lined baking pan. Don't forget to bake tops.
Bake for 15 minutes. Remove tops and set them aside to cool. Carefully turn pumpkins upright and return to oven until flesh is tender when pierced with a fork, about 5 to 10 more minutes.

Red Rice with Dried Cranberries and Orange Zest
3 tablespoon olive oil, divided
1 cup red rice or wild rice
2 cups water
1 orange, Zested and juiced
1/2 cup dried cranberries
1/4 cup sliced green onions
Salt and freshly ground pepper

Directions
Rinse red rice in water.
Heat 1 tablespoons oil in a pot, add rice and stir for 2 minutes.
Add water and bring to a boil.
Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed.
Remove from heat and let rest for 10 minutes.
Heat large skillet or stir-fry pan
Add remaining 2 tablespoons of oil
Add rice, mix in juice, zest cranberries and onions, salt and pepper.
Adjust seasonings if needed. Stuff rice into pumpkins, add “top hat” and serve. 4 servings.CBS12 IN THE KITCHEN: Stuffed mini pumpkins

Thursday, November 15 2012, 02:11 PM EST